December 18th, 2008 Author: Vaibhavi


Rice 500 gm
Jaggery 250 gm
Ghee 50 gm
Khuskhus 50 gm
Banana 1/4


How to make Anarse:

Clean wash and soak rice for three consecutive days.

Change the water daily.

On the fourth day drain and spread rice on a clean cloth to dry in a shade.

When the rice is totally dried make a fine powder in a mixer and sieve it.

Add grated jaggery,smashed banana and 2-3 tsp of ghee.

Mix well and knead dough.

Add milk if necessary to make a soft dough.

Now make small balls of the dough.

Spread 1/2 tsp khuskhus on the plastic paper.

Press the ball on the khuskhus and make small puree by fingers.

Deep fry each anarse keeping the khuskhus coated side on the top.

Fry on low heat and only one side.

Repeat the same procedure for each ball.

Drain and allow to cool.

Anarse is ready.



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