12 November, 2016

Anarasa | Apoopa | Video

Anarasa is a kind of sweet….prepared with Rice & Jaggery made on the day of Tulasi habba/festival ( Utthana dwadashi). This is a kind of sweet which is rich in Iron…. having mild sweetness in it.

This sweet can not be made instantly… it takes some good amount of time. First we have to soak the rice, then make powder of rice, mix with the jaggery then… keep it for minimum two hours and then we can actually make it.

Actually this sweet anarasa or apoopa is particularly made during adhika masa (in Kannada) too which translates to ‘extra month‘. It happens like… once in three years (actually 32 months), to adjust/align solar and lunar calendars one extra month is added to lunar calendar, which is known as adhika masa or Purushottama masa.

So there is a belief that if one worships Purushottama roopi Sri Vishnu in the form of religious observances like pooja, japa, tapa, meditation etc., they get the benefits/rewards in infinite number/unlimited numbers, ie it becomes akshaya. And there is a belief that donating anything #33 in number is good. So donating #33 numbers of apoopa/anarasa kept in a bronze bowl/plate is considered to be highly meritorious that bestows significant results upon us.

Otherwise 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

Check below for the video recipe at the end (however you can click here also)

NOTE :

It is very important to drain all the water from the rice completely before grinding
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
You may find it difficult to bind the dough if the flour becomes dry for some reason, in that case put 1 or 2 tbsp of water, that too little at a time. Be careful not to add more water (but this is strictly not advisable, so avoid as far as possible)
If you spread the soaked rice on a towel or cloth, it may become more dry and lose the dampness, so I always prefer to put it in a strainer
The minimum resting time for the dough is 2 to 3 hours, else it can be rested for one day or two days or more depending on the weather at your place
The proportion of rice flour & jaggery powder is absolutely perfect. Adding more jaggery would spoil the anarasa
They will be soft immediately but turns crisp once cooled completely

Ingredients :

Rice (Sona masoori) – 2 cups (after grinding I got almost about 5 cups of fine powder)
Jaggery – 2&1/4 cup (for 5 cup rice powder)
Cardamom – 6 nos.,
Poppy seeds – to sprinkle on each 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 20 to 30 minutes in the strainer itself if you are using the strainer with fine holes and if you are using the strainer with big holes, then it may take only 10 to 15 minutes to get drained completely

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, but this is strictly not advisable, so avoid as far as possible)

Knead the dough really well and keep it covered for minimum 2 to 3 hours. I normally make it after 2 to 3 hours but some times I make them at my convenience after 6 to 7 hours or next day or so

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)