Snack
Authentic Traditional Anarsa Recipe With Curd (Apoopa)
If you enjoy Authentic Traditional Anarsa Recipe With Curd (Apoopa) cuisine, this Snack recipe is worth trying at home....
⏱️
30 Min Prep
🔥
32 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 cup Rice - Soaked for 3 days
- 3/4 cup Caster Sugar
- Ghee - to cook
- 1/2 tablespoon Curd (Dahi / Yogurt)
- 4 tablespoons Poppy seeds
Instructions
1
To begin making heritage Anarsa procedure With Curd (Apoopa), wash and soak the rice in liquid for 3 days.
2
Change the liquid every day.
3
On the 4th day, empty out the rice and spread it on a colander. After 2-3 hrs, grind this rice to a fine dusting seasoning in a mixer.
4
(If grinding in a baking flour mill can allow the rice to dehydrated completely, but if grinding at home in a food processor or grinder do not allow the rice to dehydrated out completely, otherwise it may take long time for grinding).Sieve the rice dusting seasoning through a fine mesh ( the one used for sieving all purpose baking flour)Now weigh this rice dusting seasoning.
5
The castor granulated sugar to be added has to be half the quantity of rice baking flour.
6
Reserve some 50 grams of this rice dusting seasoning and toss in the castor granulated sugar in the remaining rice dusting seasoning and incorporate well.toss in 1/2 tablespoon curd and 1 tablespoon ghee to it and shape the mixture.
7
Be careful while adding curd as addition of more curd will make the granulated sugar in the mixture to thaw and the mixture will become sticky.
8
Keep the pastry mix covered for 1 day or so. Next day take a plate or plastic sheet and shower poppy seeds on it.Now apply ghee to your palm to avoid pastry mix sticking, pinch out a small portion from the pastry mix and make small lemon size ball from it and press it lightly on the poppy seeds.
9
Flatten the pastry mix into a roundel.In case if the pastry mix ball holds its size but becomes too hard after frying, it means we have to toss in little caster granulated sugar to the pastry mix.mildly hot enough ghee in a deep frying skillet.
10
Keep the medium flame throughout frying process.sauté the Anarsa in the ghee with the Poppy seeds side up.
11
Keep on splashing ghee over the upper side of the Anarsa with the ladle without disturbing the Anarsa.
12
sauté till the Anarsa is golden brown.
13
The poppy seeds side of the Anarsa will have a sort of mesh on it once it is fried.
14
Be careful with the ghee temperature here.
15
mildly hot it on a medium flame or else the Anarsa will break.Remove the Anarsa and empty out the ghee.
16
To empty out the ghee keep the Anarsa in a vertical position.
17
Similarly shallow sauté rest of the Anarsa , keep on adding ghee after frying 2-3 Anarsa in the frying skillet.
18
Cool down all the Anarsa till they become crisp.
19
Store it in an airtight container. dish up heritage Anarsa procedure With Curd as a diwali treat along with Kesar Shrikhand procedure and Beetroot & Spinach Nimki procedure (Namak Para).
Recipe Information
Cuisine
Maharashtrian Recipes
Maharashtrian Recipes
Course
Snack
Snack
Diet
Vegetarian
Vegetarian
Total Time
62 mins
62 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
32 minsTotal Time
62 minsMaster Chef
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