Ingredient:
- 1 cup Rice flour
- 1/2 cup Powdered jaggery
- 1/4 cup Ghee (clarified butter)
- 1/4 teaspoon Cardamom powder
- Oil for frying
- A pinch of Salt
- 1 and 3/4 cups water
- Optional: a pinch of salt
Instructions:
- Prepare the Dough:
- Start by melting the ghee in a small pan and then let it cool down slightly.
- In a mixing bowl, combine the rice flour and powdered jaggery.
- Add the melted ghee to the rice flour and jaggery mixture.
- Also, add the cardamom powder and a pinch of salt.
- Mix everything well until you get a crumbly texture.
- Knead the Dough:
- Gradually add a little water and knead the mixture into a stiff dough. The dough should not be too soft, but it should come together easily.
- Cover the dough with a damp cloth and let it rest for about 2-3 hours.
- Shape the Anarse:
- After the dough has rested, take a small portion and roll it between your palms to make a smooth ball.
- Place the ball on a clean, dry surface and flatten it gently to form a disc. The disc should be around 2-3 inches in diameter and about 1/4 inch thick.
- You can use your fingers to shape the edges and make a neat circular shape.
- Fry the Anarse:
- Heat oil in a deep frying pan on medium heat. The oil should be hot but not smoking.
- Gently slide the shaped anarse into the hot oil. Fry them on medium-low heat until they turn golden brown and crispy. Make sure to flip them occasionally for even frying.
- Drain and Serve:
- Once the anarse are cooked to a golden brown color, use a slotted spoon to remove them from the oil.
- Place the fried anarse on a paper towel-lined plate to drain off excess oil.
- Let them cool down to room temperature before storing them in an airtight container.
Your delicious anarse are now ready to be enjoyed as a sweet snack. They have a crunchy texture with a subtle sweetness from the jaggery and a hint of cardamom flavor.
Remember that anarse can be a bit tricky to shape initially, so don’t worry if your first few attempts aren’t perfect. With practice, you’ll get the hang of it and create beautifully shaped anarse. Enjoy this traditional Indian sweet treat!
Expert Tips for Success!
- Quality of Ingredients: Begin with high-quality ingredients, especially when it comes to jaggery, rice flour, and ghee. Using premium ingredients enhances the flavor and texture of your Anarse.
- Jaggery Consistency: Ensure your powdered jaggery is finely ground and free from any lumps. This ensures even distribution and sweetness in the Anarse.
- Ghee at the Right Temperature: Melt the ghee and let it cool slightly before adding it to the flour. Using ghee at the right temperature helps achieve the desired crumbly texture in the dough.
- Balanced Cardamom: While cardamom adds wonderful aroma, use it judiciously. A pinch or a small amount of ground cardamom is sufficient to enhance the flavor without overpowering.
- Resting Time: Allow the dough to rest for a few hours. This helps the flavors meld together, resulting in more flavorful Anarse.
- Knead Well: When kneading the dough, ensure it is firm and pliable, not too soft. Overly soft dough can lead to shapeless or fragile Anarse.
- Oil Temperature: Maintain a consistent oil temperature while frying. Too hot oil can lead to uneven cooking, while oil that’s not hot enough can make the Anarse greasy.
- Shape with Care: Take your time to shape each Anarse carefully. Use gentle pressure to flatten the dough, and shape the edges neatly for a professional appearance.
- Fry in Batches: Avoid overcrowding the frying pan. Fry Anarse in small batches to ensure they cook evenly and achieve the desired crispiness.
- Flipping Techniques: While frying, gently flip the Anarse using a slotted spoon to ensure uniform browning on both sides.
- Drain Excess Oil: Once fried, place the Anarse on paper towels to remove excess oil. This helps them stay crispy and prevents them from becoming too oily.
- Cooling and Storage: Allow the fried Anarse to cool completely before storing them in an airtight container. This helps retain their crispness and flavor over time.
- Practice Makes Perfect: Don’t be discouraged by initial attempts. Making Anarse is a skill that improves with practice. Over time, you’ll master the art of shaping and frying them.
- Share and Enjoy: Anarse are best enjoyed fresh, so share them with friends and family while they’re at their crispy, flavorful best.
You can produce perfectly cooked steamed rice every time if you follow these professional tips. Good luck in the kitchen!