How to make Aanarsa
- Soak rice for approximately 7 hours in water. After a good soak, let it drain, and then spread on a towel for 20 minutes to dry.
- Put the dried rice in a mixer or a grinder jar and let it grind to a soft powder. Transfer the smooth powder into a vessel/bowl with a fine sift.
- Add 1 tbsp ghee and jaggery, blending them into a half mushy dough without water. You can use milk if required. Lid and let it rest for 6 hours.
- Cut up the dough equally and form small circular balls. Blend sugar and semolina and mix them well.
- Flatten the ½ cm thick circular balls coating them equally with the semolina-sugar mixture. You can follow the same flattening process for all the remaining balls.
- Take 6 tbsp ghee and heat it in a non-stick pan. Fry the balls until they turn brown. Keep dribbling ghee on from the sides of your pan while you fry. Clear out on an absorbent paper.
- Did you know rice grows in every corner of the world except Antarctica? There is evidence of the use of rice 13,500 years ago!
- Poppy seeds too have been grown for more than 3000 years now!