Easy recipe for making Anarsa
Anarsa recipe for karwachauth: Karvachauth is one of the major festivals of Hinduism. This year the festival of Karvachauth is being celebrated on 10 October. On the occasion of Karvachauth, Suhgin women wishes the husband’s long life and good health by observing Nirjala fast throughout the day. After seeing the moon in the evening, women open their fast. The husband feeds some sweet to his wives to break the fast. In such a situation, you can make succulent anarsa at home for this special occasion. It is very easy to make and also tasty to eat. If you want to feed your family and guests something different on the occasion of Karvachauth, then you can make Anarsa. Note easy recipe from here.
Material
Rice (small grain) – 2 cups
Jaggery (grated) or ground sugar – 1 cup (as per taste)
Sesame (White) – 1/2 cup (to wrap Anarsa)
Milk or yogurt – 1–2 teaspoons (according to dough moisture, if needed)
Ghee – to fry
Recipe
Soak rice
Wash the rice thoroughly and then soak it in water for 2 to 3 days. Keep in mind that you have to change water daily, so that yeast can arise in rice.
Dry rice and grind
After three days, take out the rice from the water and spread it in a shade on a clean cloth for 1-2 hours. There should be light moisture in rice. When the rice dries, make a fine powder.
Prepare flour
Put a little water in a pan and add grated jaggery to it and melt on low flame. You have to make a wire -like syrup. Add rice flour slowly to the jaggery syrup and mix well so that there is no lump. Prepare a dow by kneading it. If needed, you can add 1-2 teaspoons of milk to soften the dough. Cover this dough with a wet cloth and keep it for 12 hours.
Create an unarmed
Make small dough dough dough. Press these balls lightly and shape the tikki. Wrap these ticks well in sesame seeds.
Fry
Heat ghee in a pan. Keep the heat slow to medium. Pour the ticks of the anarsa carefully in hot ghee. Fry them until golden and crispy on low heat. Frying on low flame cooks inside and does not burn from outside. Remove the fried untouchables on the napkin paper so that the excess ghee comes out. Anarsa is ready.
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