#anarsarecipe #madhurasrecipe #diwalispecial
दिवाळी विशेष अनारसा बनवण्यासाठी लागणारे साहित्य
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Ingredients:
• 1/2 kg ration Rice
• 2 cups Rice flour
• 1 cup Gudh
• Poppy seeds
• Oil for frying
Method:
• Wash ration rice really good and soak it in enough water for 24 hours.
• You can use kolam or sona masuri rice in place of ration rice. Make sure the rice is not fresh.
It should be old.
• Next day drain all the water and wash rice well. Again soak rice in enough water for another
24 hours.
• On 3rd day drain all the water and wash rice well. Soak it in enough water for 24 hours.
• On 4th day drain all the water from soaked rice.
• Dry the rice well in shadow for about 3-4 hours.
• Blend rice in mixer as fine as possible.
• It should have very fie texture like maida.
• Strain the flour through suji strainer once.
• You can grind them in mill too if you want. Do not use the coarse rice that is left over in
strainer for making anarasa.
• Take 2 rice cups flour and add gudh. Blend gdh and rice flour together in blender to mix well.
• You can use food processor or do it with hand too.
• Transfer the mixture into an airtight container and rest it for at least 2-3 days.
• After 3 days if you feel the dough is dry, then wet your palms with milk and knead the dough.
Avoid adding water.
• Take small ball of dough and make it smooth and even.
• Sprinkle poppy seeds in a dish and place the dough ball on it.
• Pat it with hands to make as thin as possible disc. If needed brush a little oil or ghee on your
palms.
• Heat up oil in a pan on low to medium heat and drop anarasa into hot oil.
• Sprinkle oil on upper side of the anarasa and fry it well.
• When anarasa is fried well take it out, drain excess oil and transfer into a dish. Anarasa is all
ready.
• You can make 1 kg or more anarase from the 1/2 kg rice.
• You can store the anarase in an air tight container for about 1-1 1/2 month.
• Make sure anarase are cooled down completely and you have places a tissue paper at the
base of the container.
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