Ingredients with Measurements:
- 2 cups rice flour
- 1 cup powdered sugar
- 1/2 cup ghee
- 1/2 cup poppy seeds
- 1/2 cup milk
- Oil for frying
Special equipment needed:
- Anarsa mould (available at Indian grocery stores)
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, powdered sugar, and ghee. Mix well until the mixture resembles breadcrumbs.
2. Gradually add milk to the mixture and knead it into a smooth dough.
3. Cover the dough with a damp cloth and let it rest for 2-3 hours.
4. After the dough has rested, take a small portion of it and roll it into a ball. Press it into the anarsa mould to shape it.
5. Dip the shaped anarsa into poppy seeds and press them gently to stick to the surface.
6. Heat oil in a deep frying pan over medium heat.
7. Fry the anarsa until golden brown on both sides. Drain on a paper towel.
8. Repeat the process with the remaining dough.
Time:
Preparation time: 3 hours
Cooking time: 30 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 20-25 anarsas
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Substitutions for ingredients:
- Ghee can be substituted with unsalted butter.
- Poppy seeds can be substituted with sesame seeds or grated coconut.
Variations:
- Anarsa can be flavored with cardamom powder or rose water.
- Anarsa can be made with jaggery instead of powdered sugar for a healthier option.
Tips and tricks:
- Make sure the dough is not too dry or too wet.
- Use a non-stick pan for frying to prevent the anarsa from sticking to the bottom.
- Store the anarsa in an airtight container to maintain its crispiness.
Storage instructions:
Anarsa can be stored in an airtight container at room temperature for up to a week.
Reheating instructions:
Anarsa can be reheated in a microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Arrange the anarsa on a plate and sprinkle some powdered sugar on top for a decorative touch.
Garnishes:
Anarsa can be garnished with chopped nuts or edible silver foil.
Pairings:
Anarsa can be paired with masala chai or coffee.
Suggested side dishes:
Anarsa can be served as a dessert on its own.
Troubleshooting advice:
- If the anarsa is too hard, add more milk to the dough.
- If the anarsa is too soft, add more rice flour to the dough.
Food safety advice:
- Use fresh ingredients for best results.
- Make sure the oil is hot enough before frying to prevent the anarsa from absorbing too much oil.
Food history:
Anarsa is a traditional Indian sweet that originated in Bihar and is commonly made during festivals and special occasions.
Flavor profiles:
Anarsa has a crispy texture and a sweet, nutty flavor.
Serving suggestions:
Serve anarsa as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian