Anarsa

1. 1
   prep · ~360 min

   Soak the rice.

   1.Wash 1 cup basmati rice thoroughly under running water until water runs clear.

   2.Soak the rice in 1.5 cups of water for 6 to 7 hours, or overnight.

   TIPAged, long-grain basmati rice yields the best texture. Do not use parboiled or idli rice.
2. 2
   prep · ~40 min

   Drain and dry the rice.

   Drain the soaked rice completely in a colander. Spread the rice on a clean, dry muslin cloth and let it air-dry for about 30 to 40 minutes, until no visible moisture remains.

   TIPThe rice must be completely moisture-free before grinding, otherwise the dough will absorb too much oil while frying.
3. 3
   mix · ~5 min

   Grind rice to a fine powder.

   Transfer the dried rice to a mixer grinder and pulverize it into a very fine powder. Pass the flour through a fine-mesh sieve to ensure uniform texture. Set aside.

4. 4
   mix · ~10 min

   Blend jaggery into the rice flour.

   In a large flat mixing bowl, combine the finely ground rice flour and 0.75 cup grated jaggery. Rub the jaggery into the flour with your fingertips until the mixture becomes uniform in color and resembles wet sand.

   TIPUse the friction from your palms to incorporate the jaggery — it will start melting slightly and bind the flour. Do not add water.
5. 5
   knead · ~12 min

   Knead into a stiff dough with ghee.

   Add 2 tablespoons of ghee (at room temperature) to the jaggery-flour mix. Knead firmly for 10-12 minutes until the dough comes together into a smooth, stiff ball. The natural moisture from the jaggery should be enough; avoid adding water.

   TIPThe dough should be tight and crack slightly when pressed. If it's too dry, add a teaspoon of softened ghee — not water.
6. 6
   rest · ~1440 min

   Ferment the dough.

   Transfer the dough to a covered bowl. Let it rest at room temperature in a cool, dark place for 24 hours to ferment slightly. This develops the signature sour-sweet flavor and airy texture.

   TIPIn cold weather, the fermentation might take longer. Keep the bowl near a warm spot like an oven with the pilot light on, but do not overheat.
7. 7
   prep · ~1 min

   Prepare the poppy seed coating.

   Spread the poppy seeds evenly on a flat plate. Keep it next to your shaping station.

8. 8
   prep · ~10 min

   Shape the anarsa discs.

   1.Take a small ball of dough, roughly the size of a small lemon (25 g).

   2.Flatten it gently with your fingers into a 2.5-inch round disc on a lightly greased banana leaf or plastic sheet.

   3.Using your thumb, round out the edges and ensure the thickness is even throughout, about 0.25 inches.

   4.Gently lift the disc and place it on the bed of poppy seeds. Press lightly.

   5.Flip and coat the other side lightly with poppy seeds.

   TIPCoat only the outer rim and a bit of the surface, not a thick blanket of seeds — too many poppy seeds will burn in the ghee.
9. 9
   fry · ~8 min

   Deep fry the anarsa in ghee.

   1.Heat 1.5 cups of ghee in a deep, heavy-bottomed kadhai over low-medium flame.

   2.To test the temperature, drop a tiny piece of dough in — it should rise slowly to the surface without sizzling violently.

   3.Gently slide 2 or 3 shaped anarsa discs into the ghee.

   4.Fry them on the lowest possible heat for about 3-4 minutes, constantly spooning hot ghee over the top surface.

   5.Once the underside turns a light golden brown, flip carefully with a slotted spoon and cook the other side for 2 more minutes.

   TIPAnarsa must be fried on very low heat. If the ghee is too hot, they will brown quickly on the outside while remaining raw and greasy inside.
10. 10
    fry · ~2 min

    Drain excess ghee.

    Remove the fried anarsa with a slotted spoon and place them on a plate lined with absorbent kitchen paper to soak up extra ghee. Let them cool completely.

    TIPDo not stack hot anarsas — they will become soggy. Keep them in a single layer until cool.
11. 11
    serve

    Store and serve.

    Once completely cooled, store the anarsa in an airtight container. They stay fresh for up to 2 weeks at room temperature. Serve at room temperature as a festive snack.

    TIPAnarsas develop a better, more complex flavor after resting for a day or two. The crisp exterior softens just a touch, making them unbelievably tender inside.

Cuisines we love