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Main Ingredients | Anarsa Flour, Khoya |
Cuisine | Maharashtrian |
Course | Mithais |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Difficult |
Others | Veg |
Ingredients list for Stuffed Anarsa
- 2 cups Anarsa Flour
- 1 cup Khoya coarsely ground
- 1 tablespo to deep fry Ghee
- 2 tablespoons Khoya/mawa
- 1 tablespoon Powdered sugar
- 1/2 teaspoon Green cardamom powder
- a pinch Nutmeg powder
- to sprinkle Poppy seeds (khuskhus/posto)
- for garnish Tinned cherries
Method
- To make anarsa atta, soak 3 cups thick grained rice in water for 3 days, draining the water every night and replacing it with fresh water.
- After 3 days drain the water, spread the rice on a cotton cloth but not in the sun. When completely dry, grind to a fine powder.
- Add 2 cups powdered sugar to 3 cups rice powder and mix well. Take around 2 cups of anarsa atta in a bowl, add lukewarm water little by little and mix to make a soft dough. Divide into 6-8 equal portions and roll into balls.
- To make the stuffing, grind fresh split pigeon peas to form a coarse paste. Heat 1 tbsp ghee in a non stick pan and lightly saute the ground peas. Add khoya, powdered sugar, green cardamom powder and nutmeg powder and mix well. Let it cool completely.
- Spread one dough ball on your palm, place a little stuffing in the centre, gather the ends of the dough and press to seal. Heat sufficient ghee in a kadai on low heat.
- Gently slide in the stuffed anarsa and deep fry, without stirring till golden and crisp. Drain on absorbent paper.
- Sprinkle some poppy seeds on the anarsa when it is still hot. Garnish with a cherry and serve.
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