Annarse

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

1. 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.
2. 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.
3. 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.
4. 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