Anarse with rice flour and jaggery recipe - Atrasa - Kajjaya

Anarse recipe -The basic ingredient of this sweet is fresh rice flour. Rice flour is prepared in a special way for this sweet. Rice is soaked continuously for three days by changing water each day. On fourth day, drain water and dry the rice under shadow. Make fine flour with this rice and use this rice flour for preparing anarse. Making anarse by using such rice flour makes it crispy and layered. Being fried in ghee, this sweet is high in calories and highly addictive. 

The poppy seeds adds extra taste and crunchiness to the sweet. Anarse is made during special occasion like Diwali and Ganesh chaturthi festival. Actually I made it during Diwali festival, but I couldn't post it at that time. It came out very well. It was crispy and reasonably sweet. You can add more jaggery if you like a more sweeter version. We all liked it a lot. Do try this anarse and I am sure that you will like it.

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Anarse Recipe - Atrasa Recipe - Kajjaya Recipe

Prep time : 8 hrs 20 mins
Soaking time 3 days
Cook time : 1 hour
Total time : 3 days 8 hrs 30 mins
Recipe type :  Sweet
Cuisine : North Indian
Yield : 20 Anarse
Author : Vidya Chandrahas

Ingredients 

• 1¼ cup rice flour
• 1/4 cup jaggery
• 2 - 3 tbsp milk
• Poppy seeds or khus khus as required
• Ghee for frying

For the rice flour

1. Wash and soak 2 cups of rice in sufficient water for 3 days. Change water on everyday. 
2. On 4th day, drain water and spread the rice on a thin cloth and dry them under shadow. When the rice completely dries up, make smooth flour from it. 
3. Use this flour as much as you like to make anarse and reserve the remaining flour for any other use. 

Method

1. Put the rice flour in a large bowl. 
2. Add the jaggery powder and mix well. 
3. Add the milk if required and knead it to a smooth dough. Keep covered for 7 - 8 hours.
4. Then knead the dough again to smooth for 4 -5 minutes.
5. Take a small lemon sized dough and roll it to round ball shape.
6. Coat one side of the dough ball with poppy seeds. 
7. Place it on a rolling board and gently flatten it with your fingers to make a round shape or roll it with a rolling pin.
8. Heat ghee in a small frying pan and slip the anarse slowly in it. 
9. Fry on low flame until golden in colour and crisp from both sides.
10. Drain ghee and allow them to cool.
11. Store in an airtight container. 

Anarse - step by step pictures

1.  Put the rice flour in a large bowl. Add the jaggery powder and mix well.

2.  Add the milk if required and knead it to a smooth dough. Keep covered for 7 - 8 hours. 

3.  Then knead the dough again to smooth for 4 -5 minutes.Take a small lemon sized dough and roll it to round ball shape. Coat one side of the dough ball with poppy seeds.

4.  Place it on a rolling board and gently flatten it with your fingers to make a round shape or roll it with a rolling pin.

5.  Heat ghee in a small frying pan and when ghee melts, slip the anarse slowly in it

6.  Fry on low flame until golden in colour and crisp from both sides

7.  Drain ghee and allow the anarse to cool. Then store in an airtight container.