Maharashtrian Anarsa Recipe

Step 1: Drain the water from the bowl

Step 2: Spread the drained rice in a cotton cloth and allow them to fry for 4-5 hours

Step 3: Ensure that the rice should not lose its moisture completely

Step 4: It has to retain the minimal amount of moisture

Step 5: Grind them without adding water into a coarse powder

Step 6: This is called Pithi

Step 7: You could also use about 1-1/2 cups of rice flour directly to make this recipe as well

Step 8: Now, in another bowl, add grounded rice, powdered jaggery and combine them together

Step 9: Add milk little by little and mix them well

Step 10: It should be in the dough consistency

Step 11: The addition of banana ensures the sugar is completely dissolved

Step 12: You can optionally add half of banana mashed, at this time and mix the dough till it comes together

Step 13: Make small balls out of the dough

Step 14: In a baking tray, spread poppy seeds evenly

Step 15: Place the rice balls on the tray

Step 16: Gently flattened the balls with your fingers so that one side of it is coated with poppy seeds

Step 17: The flattened disc should retain their shape

Step 18: In a Kadai, heat oil over medium heat

Step 19: Once the oil is hot, place the flattened disc with Poppy seeds on the upper side and fry them in batches

Step 20: Pour hot oil over the disc so that it is evenly cooked and puff up

Step 21: Place the deep fried pastries on the tissue paper for the excess oil to drain

Step 22: Deep fry the remaining anarse and serve Maharashtrian Anarsa Recipe warmly during tea time or as a part of a festive meal