Traditional Anarsa Recipe With Curd (Apoopa)

Step 1: To begin making Traditional Anarsa Recipe With Curd (Apoopa), wash and soak the rice in water for 3 days

Step 2: Change the water every day

Step 3: On the 4th day, drain the rice and spread it on a colander

Step 4: After 2-3 hrs, grind this rice to a fine powder in a mixer

Step 5: (If grinding in a flour mill can allow the rice to dry completely, but if grinding at home in a food processor or grinder do not allow the rice to dry out completely, otherwise it may take long time for grinding)

Step 6: Sieve the rice powder through a fine mesh ( the one used for sieving all purpose flour)Now weigh this rice powder

Step 7: The castor sugar to be added has to be half the quantity of rice flour

Step 8: Reserve some 50 grams of this rice powder and add the castor sugar in the remaining rice powder and mix well

Step 9: Add 1/2 tablespoon curd and 1 tablespoon ghee to it and knead the mixture

Step 10: Be careful while adding curd as addition of more curd will make the sugar in the mixture to melt and the mixture will become sticky

Step 11: Keep the dough covered for 1 day or so

Step 12: Next day take a plate or plastic sheet and sprinkle poppy seeds on it

Step 13: Now apply ghee to your palm to avoid dough sticking, pinch out a small portion from the dough and make small lemon size ball from it and press it lightly on the poppy seeds

Step 14: Flatten the dough into a roundel

Step 15: In case if the dough ball holds its size but becomes too hard after frying, it means we have to add little caster sugar to the dough

Step 16: Heat enough ghee in a deep frying pan

Step 17: Keep the medium flame throughout frying process

Step 18: Fry the Anarsa in the ghee with the Poppy seeds side up

Step 19: Keep on splashing ghee over the upper side of the Anarsa with the ladle without disturbing the Anarsa

Step 20: Fry till the Anarsa is golden brown

Step 21: The poppy seeds side of the Anarsa will have a sort of mesh on it once it is fried

Step 22: Be careful with the ghee temperature here

Step 23: Heat it on a medium flame or else the Anarsa will break

Step 24: Remove the Anarsa and drain the ghee

Step 25: To drain the ghee keep the Anarsa in a vertical position

Step 26: Similarly shallow fry rest of the Anarsa , keep on adding ghee after frying 2-3 Anarsa in the frying pan

Step 27: Cool down all the Anarsa till they become crisp

Step 28: Store it in an airtight container

Step 29: Serve Traditional Anarsa Recipe With Curd as a diwali treat along with Kesar Shrikhand Recipe and Beetroot & Spinach Nimki Recipe (Namak Para)