What is Anarsa?

Anarsa is a type of Indian pastry traditionally administered during the Hindu festival Diwali. Considered as a snack, anarsa are crispy discs in the shape of biscuits made of rice, sugar and poppy. Although Anarsa is simple, refreshments usually require at least seven days of preparation.

rice and jaggers, a type of unrefined sugar common to Africa and India, are the main ingredients in Anarsa . Poppy is also included. A small amount of milk is also added. Although oil can be used to fry anarsa , ghee, butter type is most commonly used. Every day the water changes to make it fresh. The rice is then rinsed and left in the air, usually for several hours. As soon as it is dried, it is ground to powder and then a sieve, like flour. For this purpose, older rice is best used rather than fresh.

Jaggers should be Finely Groted, but if the jaggers are unavailable, powder sugar can be used instead. Sugar is thoroughly mixedwith powder rice. Then the mixture is covered and earmarked for four to six days. Some versions suggest adding a small amount of milk to make the dough during this step, but most not. The version can sometimes allow the mixture to sit for several hours.

After rest, the mixture is added a small amount of milk and is kneaded into a smooth dough. Once the dough is thoroughly kneaded, it is divided into small balls. The exact ball size varies slightly, some versions require pieces of golf balls, others for more portions of the egg size.

poppy seeds then extend on a flat surface and the dough balls are pushed into the seeds. Each ball ends up as approximately a cookie -shaped disk with seeds by coating only one side. When all the balls are pressed flat and coated, they can be fried.

Frying Anarsa is done on low flame or moderate heat due to its tendency to break if it is cookedquick. Anarsa are located, doses, poppy seeds upwards, in a pelvis with ghee and are fried until they are gold. They are not inverted, but Ghee is a spoon above the top when it cooks. Once golden, they are allowed to drain and cool, usually up to five or six hours until they are crispy.