Preparation time: 40 minutes (5 days of fermentation)
Cooking time: 15 minutes
Serves: 12-14 aanarsa
- 2 cups rice (the rice should not be sticky)
- 2 cups jaggery, grated
- 2 tsps ghee + for deep frying
- 2 tbsps milk
- 2 tbsps poppy seeds
- Wash the rice twice; fill with water till all the grains are soaked. Keep the rice soaked for five days, keep changing the water daily.
- On the sixth day, drain the water and spread rice grains on cloth. Let them dry out.
- Grind them to a dry powder. Make fine powder as possible. Sieve the powder through a fine mesh.
- Combine powdered rice, jaggery and ghee, and start kneading. Add milk to make pliable dough. It should be semi soft.
- Divide into 12-14 equal portions and make balls out of it.
- Sprinkle poppy seeds and place a dough ball. Start rolling over it and roll like a bit thick puri.
- Heat ghee in a kadai. Deep-fry the aanarsa in the ghee till golden brown.
- Drain the excess ghee and serve.