Edible culture - Anarsa

Hello,

Today, let's look at a traditional dish. Diwali snacks are incomplete without these dishes.
Let's see how to make Anarasa.

Materials:

1 bowl of rice
1 cup grated jaggery
1 tbsp ghee
   Poppy
   Ghee / Oil for frying

Action:

1) Soak rice in water for 3 days. Change the water every day.

2) On the fourth day, it should be thawed in a sieve. Put it on Pancha or cotton cloth and dry it. Grind it finely in a mixer and then strain it through a fine sieve.

3) Add grated jaggery and 1 tsp ghee to sifted fine rice and mix. The tightly kneaded ball should be kept in a container for 5-6 days. An airtight plastic container should be used.

4) Take out this flour after 5-6 days. Heat oil/ghee on a medium flame for frying. Make balls equal to 2-3 betel nuts. Take a plastic bag add poppy seeds to it and roll or pat these flour balls on the poppy seeds. While frying this puri, keep the poppy side up and do not flip the side of the puri while frying, otherwise the poppy seeds may burn.

5) When the puri is put in oil, it swells and expands a little, so keep a fork and a steel spoon on the side of the puri in the oil so that the puri does not break and remains round.

6) Many times while frying pineapples, when it gets splattered, the dough should be closed again and kept for a few days.
This flour easily keeps for 6-7 months

7) Fry the pineapple on a low flame and keep it standing in a pan.

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