अनारसे
Anarse
The slowest faral of all: rice soaked for days, then fried poppy side up in ghee. The one sweet that is not anarse without the ghee.
3 days to soak, 1 hour to fry · Makes about 20
Eat it with
You need
- 1 cup rice
- ¾ cup grated jaggery (or sugar)
- 1 tbsp cow ghee for the dough
- Poppy seeds (khaskhas)
- Cow ghee for frying
How we make it
- Soak the rice for 3 days, changing the water every day.
- Drain and spread it on a cloth until it is dry outside but still damp. Grind fine and sieve.
- Mix the flour with the jaggery and the spoon of ghee into a soft dough. Many homes cover it and leave it a day or two.
- Pinch off a small ball, press it flat onto poppy seeds, poppy side up.
- Slide it into ghee on low heat, poppy side up. Do not flip: spoon ghee over the top until it puffs and the edges set. Drain on a tilted plate.
Watch it made
Every cook does this a little differently. This video is Archana Arte, India Food Network's way, and worth a watch.
Video by India Food Network on YouTube · open on YouTube