Annarse This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Aug 2016 in Recipes Course New Update Main Ingredients Rice, Powdered Sugar Cuisine Maharashtrian Course Mithais Prep Time 2-3days Cook time 26-30 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Ingredients list for Annarse 500 grams Rice 250 grams Powdered Sugar 50 grams + to deep fry Ghee as required Milk 50 grams Poppy seeds (khuskhus/posto) Method Wash and soak rice for three consecutive days taking care to change the water daily. On the fourth day drain, spread on a towel and keep it for drying in the shade. Once the rice is totally dried, make a fine powder and sieve through a fine sieve. Add powdered sugar/grated jaggery and ghee and mix well. Add milk to the rice powder mixture and knead it into a soft dough. Make small-sized equal balls of the dough. Spread poppy seeds on a rolling board. Roll out each ball into a small puri and press only one side on the poppy seeds. Deep fry each annarse keeping the poppy seeds coated side on top. Do not change the side while frying. Fry on low heat. Drain onto an absorbent paper and store when completely cooled. Nutrition Info Calories 261.7 Carbohydrates 47 Protein 3.265 Fat 6.7 Other Fiber 0.45 #Ghee #Milk #Poppy seeds (khuskhus/posto) #Rice Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article