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Ingredient
Mawa Anarsa
Introduce
Chef :
Shashi TewariMawa Anarsa
#Cooking with Jaggery. Anarsa is a authentic and special kind of sweets.Origin of Gaya Bihar.Mostly prepared in rainy season and the auspicious occasion of Hartalika Teez.Here I have used mawa or khoya for stuffing which make it uniqe and the taste is great.
Cooking instructions
* Step 1
Soak rice for overnight.
* Step 2
In the morning spread them on a dry cloth for 15 mts or so till water is evaporated but rice has some moisture.
* Step 3
Grind the rice. Grate the jaggery.
* Step 4
Knead rice with jaggery. Don't use water or oil.
* Step 5
Dough will be soft as much as you knead it.
* Step 6
Keep aside.Roast mawa on low heat. Heat oil in kadhai.Then slow the fire.
* Step 7
Now make small balls of dough. Fill with small portion of mawa. Close the ball and spread it little, with hands only.
* Step 8
Smear it with poppy seeds and fry it till light golden in colour.
* Step 9
Take them out very softly.
* Step 10
It will become hard when cool.
Note: if there is a photo you can click to enlarge it
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