A traditional recipe for Anarsa, a sweet treat often prepared during festivals and special occasions:
Ingredients:
- 1 cup rice flour
- 1/2 cup powdered jaggery (adjust to taste)
- 2 tablespoons ghee (clarified butter)
- 1/4 teaspoon cardamom powder
- Water, as needed
- Oil for frying
Instructions:
1. Prepare Jaggery Syrup:
- In a saucepan, heat the powdered jaggery with a little water over medium heat.
- Stir continuously until the jaggery melts completely and forms a thick syrup. Remove from heat and set aside to cool slightly.
2. Make Dough:
- In a mixing bowl, combine the rice flour, cardamom powder, and ghee.
- Gradually add the jaggery syrup to the rice flour mixture, kneading it into a smooth dough. Add water as needed to form a soft, pliable dough.
3. Shape Anarsa:
- Pinch off small portions of the dough and roll them into smooth balls.
- Flatten each ball into a disc shape using your palms or by pressing gently between your fingers.
- Use a fork to make criss-cross patterns on the surface of each disc, creating a traditional design.
4. Fry Anarsa:
- Heat oil in a deep frying pan or kadai over medium heat.
- Once the oil is hot, carefully slide the shaped anarsa discs into the oil, a few at a time.
- Fry the anarsa on low to medium heat until they turn golden brown and crisp on both sides, turning them occasionally for even cooking.
- Once fried, remove the anarsa from the oil using a slotted spoon and drain excess oil on paper towels.
5. Serve:
- Allow the anarsa to cool completely before serving.
- Store the cooled anarsa in an airtight container to maintain freshness.
Enjoy the delicious and crispy Anarsa as a delightful sweet treat with your loved ones!