Anarse is one of the Authentic recipe of Maharashtra which is
made especially during Diwali. sweet and crunchy made with
rice flour and jaggery.
#anarse #khuskhusheetanarse #kurkureetanarse #diwalispecial


Ingredients-

rice- 500 gms
jaggery-500gms
ghee (clarified butter)
banana-1tbsp and 1 banana to keep in container for
fermantation process
poppy seeds

Method-
For fermantation of flour-

clean and wash rice and soak in water for 3 days,change water
every day.on third night, strain the water and spread the rice
on cotton cloth and let it dry under fan.next day grind the
rice in grinder and make flour of it.take rice flour in big plate
add jaggery and 4 tbsp of ghee and 1 tbsp of banana and knead.
its difficult to knead as there is no water in kneading process .
but as we added banana and ghee, atleast we can mix and try to
make big balls of it. keep that ball in air tight container
and one ripe banana without peeling it, on balls and cover the
lid of container. keep it for fermantation process. nxt day or
2 nd day remove the balls and knead it again , it will be slight
softer and will become easy to bind and make dough. in this
way for a week atleast, knead and keep in container. once
the dough is ready for anarse.
For anarse--
take dough and make small lime size balls and put some poppy seeds on upper side and with the fingure tips make puri of it. deep fry in ghee or oil. and anarse are ready.when its hot it soft, so let it cool, it will be crispy. store in air tight container once it cools.

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