Coming to my tiny winy proportions, let us get on with work.
Ingredients (Makes around 20-25)
2 cups Basmati Rice
2 cups Grated Jaggery
2 tbsp Clarified Butter/ Ghee
2- 3 tbsp Poppy seeds
1/2 ripe banana (optional)
1) Wash the rice under running water until the water becomes clear. Soak it in water and set aside. The rice should be soaked for 3 days ,changing the water every 24 hours.
2) Drain the water and let it dry under a fan (dont put under dun light directly- if u r lucky to get some in ur balcony). Roast the rice until the raw smell goes away – about 10-15 minutes for this quantity.
3) Grate the jaggery and measure up to 2 cups.
4) Using the ghee mix the rice flour and grated jaggery to form a stickly crumbly dough. Do not use any water.
5) Wrap the dough using a plastic cling film and set aside until you want to use them. You can use it right away after 30 min or setting aside. The dough would stay good without refrigeration upto 3 months and 6 months in refrigerator.
6) Knead the dough using tip of your fingers. To make it pliable use some ripe banana.
7) On a flat surface, place a plastic sheet and grease it with ghee. Put some poppy seeds on it.
8) Take a small ball of dough about the size of beetlenut (supari). Gently using the finger tips flatten in on the poopy seeds.
9) You can cover the dough on top and also flatten it to get a thin roll.
10) The surface will appear smooth when you use the plastic cover to roll it.
11) Gently remove the plastic and drop the anarsa with the side covered in poppy seeds facing you. The oil temperature should be low to medium hot. Do not flip over the anarsa at any point, gently throw some oil on the top surface using a spatula.
12) Remove when the below surface becomes golden, the color will change to copper red when you remove from heat so watch carefully lest it burns.
Your anarse will become crunchy when it cools down. To think of it , this is a durable maharashtrian version of Kerala’s Adhirasam (Updated based on dear friends feedback).