Tuesday, November 19, 2019
ADVT 
Desserts

Aanarsa by Chef Ranveer Brar

By Chef Raveer Brar, 19 Oct, 2019
  • Aanarsa by Chef Ranveer Brar

Preparation time: 40 minutes (5 days of fermentation) 

Cooking time: 15 minutes 

Serves: 12-14 aanarsa 

Ingredients

  • 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

Preparation

  • 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. 

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