Step-by-Step Instructions

1. 1.Prepare the Rice

   Take 1 large bowl of rice (Kali Mooch or any non-Indrayani variety). Wash the rice thoroughly and soak it in water for 3-4 days (3 days and 3 nights minimum), changing the water daily to prevent fermentation.

2. 2.Check Rice Softness

   After soaking, the rice should be soft enough to break easily and crumble when pressed. Drain the water completely using a sieve.

3. 3.Dry the Rice

   Spread the drained rice on a clean cotton towel. Gently pat it dry with another part of the towel. Do not over-dry the rice; it should remain moist enough to form a lump when squeezed. This process should take about 10-15 minutes.

4. 4.Grind Rice into Flour

   Transfer the semi-dry rice in small batches to a mixer grinder. Grind it into a very fine powder. Sift the rice flour through a fine mesh sieve (like a maida sieve) to remove any coarse particles. The coarse particles can be used in idli batter.

5. 5.Measure Flour and Jaggery

   Measure the prepared rice flour. For every 3 small bowls of rice flour, use 1 small bowl of chopped Bheli jaggery. This ratio is crucial for the Anarse texture.

6. 6.Combine and Grind

   Add the chopped jaggery to the rice flour. Mix well with a spoon. Then, transfer the mixture back into the mixer grinder and grind again until the jaggery is fully incorporated and the mixture is crumbly but forms a ball when pressed.

7. 7.Add Ghee and Knead

   Add 1 teaspoon of room temperature ghee to the jaggery-flour mixture. Knead the mixture thoroughly with your hands until it forms a smooth, pliable dough. The dough should be crack-free when rolled into a ball.

8. 8.Rest the Dough

   Divide the dough into two balls and place them in an airtight container. Cover and let the dough rest for at least 2 days at room temperature. For even better results, you can let it rest for 4-5 days. The dough can be stored for 1 month outside the fridge or up to 1 year in the freezer.

9. 9.Prepare for Frying

   After resting, take a portion of the dough and knead it again to ensure smoothness and remove any lumps. Grease your hands with a little oil and form small, crack-free dough balls. Grease a plate with oil and sprinkle poppy seeds evenly on it.

10. 10.Shape the Anarse

    Take a dough ball, flatten it slightly in your hand, then place it on the poppy seeds. Gently press and spread the dough to form a round Anarsa. Ensure it's not too thin (will melt) or too thick (will be raw inside). You can prepare 3-4 Anarse at a time before frying.

11. 11.Heat Oil

    Heat oil in a pan on a low flame. The oil should be at a medium temperature – not too hot (will burn Anarse) and not too cold (will cause Anarse to melt). Test the oil temperature with a small piece of dough; it should sizzle gently and float to the top.

12. 12.Fry Anarse

    Carefully place an Anarsa into the hot oil with the poppy seed side facing up. Do not touch it immediately. Once it floats to the surface, gently spoon hot oil over it. This helps in forming the characteristic net-like texture (jali). Fry until golden brown on both sides.

13. 13.Drain Excess Oil

    Once fried, remove the Anarse and place them on a sieve or paper towel to drain any excess oil. Repeat the process for the remaining dough.

14. 14.Serve

    Your crispy, jali-filled jaggery Anarse are ready to serve and enjoy!