12 November, 2016


Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh

Ananrasa is a kind of sweet….prepared with Rice & Jaggery made on the day of Tulasi habba/festival ( Utthana dwadashi). This is a Iron rich sweet….having mild sweetness in it. This sweet can not be made instantly… it takes some good amount of time. First we have to soak it, then make powder of rice, mix with the jaggery then… keep it for two hours and then we can actually make it. I always prepare it for Tulasi festival, Last year I could not write/post it on my blog, so this time I have taken photos of every step… So here is my way of making anarasa explained with step by step pictures


        NOTE :   

  1. It is very important to drain all the water from the rice completely before grinding
  2. It is very important that you have to drain, powder, sieve and form the dough as quickly as possible to maintain the dampness in rice, it should not get dry
  3. The minimum resting time for the dough is 2 hours, else it can be rested for one day or two days or more depending on the weather in your place


       Ingredients :

  • Rice (Sona masoori) – 2 cups (after grinding I got almost about 4&1/2 cups of fine powder)
  • Jaggery – 2&1/4 cup (for 4&1/2 cup rice powder)
  • water – 1 or 2 tbsp
  • Cardamom – 6 nos.,
  • Poppy seeds – to sprinkle on anarasa
  • Oil – to deep fry


       PROCEDURE :

  • Wash well and soak the rice in enough water for 10 to 12 hours
  • Put the rice in the strainer, drain all the water completely and let it sit for 10-15 minutes in the strainer itself


  • In a mixie jar add 3 cardamom and half of the rice and grind it into a fine powder (add another three cardamoms to another half portion of rice)


  • Take out and sieve it through a fine mesh to get a very fine powder ( at least twice you have to grind each half of rice)
  • Repeat it with the second half portion of rice as well


  • Now in a big bowl, mix powdered jaggery and rice powder and knead well by rubbing with your palm to get a pliable dough
  • If you feel the mixture is dry then sprinkle little water at a time ( not more than 1 or 2 tbsp) (I have added only 1 tbsp of water)


  • Knead the dough really well and keep it covered for 2 hours


  • Heat the Oil in a kadai/Pan
  • Now pinch a portion of the dough ( small lemon size) and press it with your finger on a greased butter paper to get round shape ( it should not be too thick or thin)


  • Deep fry till light brown, While taking out press it to remove excess oil


  • Put it in a plate and immediately sprinkle the poppy seeds on it


  • Anarasa is now ready to relish