Food
Anarsa by Chef Ranveer Brar Chef Ranveer Brar Darpan, 28 Oct, 2024
Preparation time: 40 minutes (5 days of fermentation)
Cooking time: 15 minutes
Serves: 12-14 Anarsa
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.
MORE Food ARTICLES
For the dressing 1/4 cup fresh lime juice 1 Tbs. grainy mustard 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 cup extra-virgin olive oil 2 large cloves garlic, mashed to a paste 2 tsp.…
Ingredients: 2 big ripe mangoes, peeled, pitted and cut into 1 inch cubes 1/2 English cucumber, cut lengthwise into quarters and chopped into half inch pieces 1/2 medium red onion, peeled and chopped 8…
For the vinaigrette: 1/4 cup extra-virgin olive oil 1/2 tsp. curry powder 1/4 tsp. ground cumin 1 medium clove garlic, minced (about 1 tsp.) 2-1/2 Tbs. fresh lemon juice (from 1 large lemon) Kosher salt…
Ingredients 4 large tomatoes, sliced 4 cups of mixed greens (washed and dried) such as, spinach, arugula, and butter lettuce 2 Tbsp lime juice 4 Tbsp extra-virgin olive oil 1/2 tsp cumin seeds 1/2 tsp fennel…
From American Masala: 125 New Classics From My Home Kitchen by Suvir Saran with Raquel Pelzel (Clarkson Potter/Publishers, October 2007)
Almond triangles stuffed with gulkand flavoured mawa. This is a unique sweet, which I created last Diwali.
