Purnanna Australia
A taste of nutrition
Traditional Maharashtrian Anarse
Crispy and delicious Maharashtrian Anarse made using Anarse Pith. A festive sweet traditionally prepared during Diwali and special occasions.
Ingredients
2 cups
Warm Milk or Mashed Banana or water
1-2 tsp as per required
Poppy Seeds (Khus Khus)
0.5 cup
Ghee
1 tsp
Oil or Ghee for frying
2 cups
Instructions
Anarse Pith is usually stored in the refrigerator. Before starting the recipe, allow it to come to room temperature for 30–60 minutes so the dough becomes soft and easy to knead.
Knead the Dough: Take the anarse pith in a clean bowl. Check its texture. If it feels too tight or crumbly, add half teaspoon of Milk, and knead gently until it forms a soft but slightly firm dough, pliable dough.
Keep adding few drops of milkand knead gently into a slightly firm dough. If needed, Rub more ghee on your hands and work the dough.Cover the dough and let it rest for 30-60 minutes.
Spread poppy seeds on a plate.Take a small portion of dough, flatten it into a thin disc, and coat one side with poppy seeds.
Heat oil or ghee on medium heat and gently slide the Anarsa into the hot oil with the poppy seed side facing up.
. Use a spoon to continuously splash hot oil or ghee over the top and do not flip it. Fry until golden brown and crisp, then remove and drain on paper towels.
Allow the Anarse to cool completely before storing in an airtight container.
Pro Tips
Heat oil or ghee
• Warm oil or ghee in a deep pan over medium heat. Make sure the oil is medium-hot, not boiling, so the sweet does not burn or break apart.
• Always fry a single test anarsa first. If it melts or breaks apart in the oil, knead a tiny bit more rice flour or a splash of milk into the rest of the dough.
Place carefully
• Slide the flattened anarsa disc into medium-hot oil or ghee with the poppy/sesame seed side pointing up.
Spoon hot oil
• Scoop the hot oil from the pan and gently ladle it over the top of the anarsa to cook the surface evenly.
• Do not fry on high heat, as the Anarse may brown quickly without becoming crisp.
storage
• Let the fried Anarse cool completely before stacking them.Use a clean, dry airtight container.
• Do not refrigerate them, because moisture ruins the crisp texture
• They stay fresh for about 2-3 weeks in an airtight container.
Purnanna Australia
Taste of Nutrition.
Bringing authentic Maharashtrian flavours to Australia.