Get ready to savor the crispy, golden Anarse! These traditional Maharashtrian sweets are a must during Diwali and other festive occasions. Made from fermented rice flour, jaggery (or sugar), and a touch of ghee, Anarse is a delightful treat that pairs perfectly with a cup of chai. Let’s dive into the recipe!

Nutritional Values (Approximate per Serving):

• Calories: 498
• Protein: 4g
• Carbohydrates: 80g
• Fat: 16g
• Fiber: 1g

Ingredients (Makes approximately 20 Anarse)

• 1 cup raw rice (soaked for 3 days, changing water daily)
• ½ cup crushed jaggery
• 1 teaspoon ghee
• 2-3 teaspoons milk (as needed)
• 2-3 tablespoons poppy seeds (khus khus)(Optionally use sesame seeds as poppy seeds are illegal in some countries)
• Ghee or oil for deep frying

Method

1. Prepare Anarse Flour:
   • Soak the rice in water for 3 days, changing the water daily. On the fourth day, the rice will be fermented and slightly sour.
   • Drain the water from the rice and spread it on a cotton cloth to dry in the shade.
   • Once the rice is slightly damp, grind it into fine granules. Pass the flour through a fine sieve to remove any coarse bits.
   • Transfer the rice flour to a bowl and mix in the crushed jaggery. You can use a grinder on pulse mode to combine them. Add 1 teaspoon of ghee and mix well. Make tennis ball-sized balls from this mixture and store them in an airtight container. Let the flour rest for 3-4 weeks.
2. Prepare the Anarse Dough:
   • Take out the Anarse flour balls and break them. If there are lumps, break them with your fingers.
   • If the mixture is dry, add milk 1 teaspoon at a time and knead the dough. Be cautious with the milk; the dough should not be too soft.
   • Dry roast the poppy seeds until light brown.
3. Shape and Fry Anarse:
   • Divide the dough into small balls (similar to puri dough).
   • On a plastic sheet greased with ghee, flatten each ball into a thin round shape (similar to puris).
   • Heat ghee or oil in a pan on low flame.
   • Using two spatulas, gently place the flattened Anarse in the hot ghee. It will start spreading. Use the second spatula to control its shape.
   • After a minute or so, the Anarse will stop spreading. Splash ghee on top until it turns brown (or light brown, as desired).
   • Drain the fried Anarse on absorbent paper.

Enjoy these crispy Anarse with your loved ones and celebrate the festive spirit!