The peculiar look of this sweet studded with white pearls of poppy seeds makes Anarsay very special festive recipe. And it has been long time since I made this crunchy and scrumptious sweet at home. I wanted to make something different this festival which is easy and fuss free. A long telephonic discussion with mom resulted in zeroing upon Anarsay.
Except for the soaking hour the sweet is really very quick to make and tastes different from other traditional sweets.
(makes 20 pieces)
- 1 cup raw rice
- 1 cup milk
- 1 cup powder sugar
- 1 tsp. cardamom powder
- Oil for deep frying
Method; Wash and soak rice in milk for about 6-7 hours. You could also soak the rice n water for 2-3 days changing water every now and then. This will make the rice more soft and the Anarsay will be much softer. Drain milk and grind the soaked rice in fine paste, add milk is needed to make the paste.
Take the rice paste in a vessel and add sugar powder and cardamom in it. Mix it well. It should make a solid mass of dough. If you feel it is wet add a tsp. of rice powder in it.
Heat oil in a wok and spread the poppy seeds in a flat plate.
Take marble size ball from the dough and make a ball, flatten it a little and roll it in the poppy seeds. Make all the Anarsay in the same way.
Deep fry these Anarsay in hot oil on medium heat till it turn gulden brown in color.Drain on tissue paper and store all the Anarsay in an air tight container.
- You can use rice powder to make Anarsay if you don't have enough time to soak the rice.
- Add a few saffron strands in the rice mix for a wonderful flavor and color.
- A little bit of fresh coconut in the rice paste will make a tasty variation.