Traditional Anarsa Recipe With Curd (Apoopa)
A vegetarian Maharashtrian Recipes recipe with rice - soaked for 3 days, caster sugar, ghee - to cook. Ready in 1h 2m, serves 4.
Curated bySachin Deshmukh🇮🇳
- 1
To begin making Traditional Anarsa Recipe With Curd (Apoopa), wash and soak the rice in water for 3 days
rice - soaked for 3 days(1 cup)curd (dahi / yogurt)(1/2 tablespoon) - 2
Change the water every day
- 3
On the 4th day, drain the rice and spread it on a colander
rice - soaked for 3 days(1 cup) - 4
After 2-3 hrs, grind this rice to a fine powder in a mixer
rice - soaked for 3 days(1 cup) - 5
(If grinding in a flour mill can allow the rice to dry completely, but if grinding at home in a food processor or grinder do not allow the rice to dry out completely, otherwise it may take long time for grinding)
rice - soaked for 3 days(1 cup) - 6
Sieve the rice powder through a fine mesh ( the one used for sieving all purpose flour)Now weigh this rice powder
rice - soaked for 3 days(1 cup) - 7
The castor sugar to be added has to be half the quantity of rice flour
rice - soaked for 3 days(1 cup)caster sugar(3/4 cup) - 8
Reserve some 50 grams of this rice powder and add the castor sugar in the remaining rice powder and mix well
rice - soaked for 3 days(1 cup)caster sugar(3/4 cup) - 9
Add 1/2 tablespoon curd and 1 tablespoon ghee to it and knead the mixture
ghee - to cookcurd (dahi / yogurt)(1/2 tablespoon) - 10
Be careful while adding curd as addition of more curd will make the sugar in the mixture to melt and the mixture will become sticky
caster sugar(3/4 cup)curd (dahi / yogurt)(1/2 tablespoon) - 11
Keep the dough covered for 1 day or so
- 12
Next day take a plate or plastic sheet and sprinkle poppy seeds on it
tablespoons poppy seeds(4) - 13
Now apply ghee to your palm to avoid dough sticking, pinch out a small portion from the dough and make small lemon size ball from it and press it lightly on the poppy seeds
ghee - to cooktablespoons poppy seeds(4) - 14
Flatten the dough into a roundel
- 15
In case if the dough ball holds its size but becomes too hard after frying, it means we have to add little caster sugar to the dough
caster sugar(3/4 cup) - 16
Heat enough ghee in a deep frying pan
ghee - to cook - 17
Keep the medium flame throughout frying process
- 18
Fry the Anarsa in the ghee with the Poppy seeds side up
ghee - to cooktablespoons poppy seeds(4) - 19
Keep on splashing ghee over the upper side of the Anarsa with the ladle without disturbing the Anarsa
ghee - to cook - 20
Fry till the Anarsa is golden brown
- 21
The poppy seeds side of the Anarsa will have a sort of mesh on it once it is fried
tablespoons poppy seeds(4) - 22
Be careful with the ghee temperature here
ghee - to cook - 23
Heat it on a medium flame or else the Anarsa will break
- 24
Remove the Anarsa and drain the ghee
ghee - to cook - 25
To drain the ghee keep the Anarsa in a vertical position
ghee - to cook - 26
Similarly shallow fry rest of the Anarsa , keep on adding ghee after frying 2-3 Anarsa in the frying pan
ghee - to cook - 27
Cool down all the Anarsa till they become crisp
- 28
Store it in an airtight container
- 29
Serve Traditional Anarsa Recipe With Curd as a diwali treat along with Kesar Shrikhand Recipe and Beetroot & Spinach Nimki Recipe (Namak Para)
curd (dahi / yogurt)(1/2 tablespoon)
Nutrition Facts
Per serving
Rate this recipe
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Traditional Anarsa Recipe With Curd (Apoopa)
A vegetarian Maharashtrian Recipes recipe with rice - soaked for 3 days, caster sugar, ghee - to cook. Ready in 1h 2m, serves 4.
Curated bySachin Deshmukh🇮🇳
Directions
29 steps- 1
To begin making Traditional Anarsa Recipe With Curd (Apoopa), wash and soak the rice in water for 3 days
rice - soaked for 3 days(1 cup)curd (dahi / yogurt)(1/2 tablespoon) - 2
Change the water every day
- 3
On the 4th day, drain the rice and spread it on a colander
rice - soaked for 3 days(1 cup) - 4
After 2-3 hrs, grind this rice to a fine powder in a mixer
rice - soaked for 3 days(1 cup) - 5
(If grinding in a flour mill can allow the rice to dry completely, but if grinding at home in a food processor or grinder do not allow the rice to dry out completely, otherwise it may take long time for grinding)
rice - soaked for 3 days(1 cup) - 6
Sieve the rice powder through a fine mesh ( the one used for sieving all purpose flour)Now weigh this rice powder
rice - soaked for 3 days(1 cup) - 7
The castor sugar to be added has to be half the quantity of rice flour
rice - soaked for 3 days(1 cup)caster sugar(3/4 cup) - 8
Reserve some 50 grams of this rice powder and add the castor sugar in the remaining rice powder and mix well
rice - soaked for 3 days(1 cup)caster sugar(3/4 cup) - 9
Add 1/2 tablespoon curd and 1 tablespoon ghee to it and knead the mixture
ghee - to cookcurd (dahi / yogurt)(1/2 tablespoon) - 10
Be careful while adding curd as addition of more curd will make the sugar in the mixture to melt and the mixture will become sticky
caster sugar(3/4 cup)curd (dahi / yogurt)(1/2 tablespoon) - 11
Keep the dough covered for 1 day or so
- 12
Next day take a plate or plastic sheet and sprinkle poppy seeds on it
tablespoons poppy seeds(4) - 13
Now apply ghee to your palm to avoid dough sticking, pinch out a small portion from the dough and make small lemon size ball from it and press it lightly on the poppy seeds
ghee - to cooktablespoons poppy seeds(4) - 14
Flatten the dough into a roundel
- 15
In case if the dough ball holds its size but becomes too hard after frying, it means we have to add little caster sugar to the dough
caster sugar(3/4 cup) - 16
Heat enough ghee in a deep frying pan
ghee - to cook - 17
Keep the medium flame throughout frying process
- 18
Fry the Anarsa in the ghee with the Poppy seeds side up
ghee - to cooktablespoons poppy seeds(4) - 19
Keep on splashing ghee over the upper side of the Anarsa with the ladle without disturbing the Anarsa
ghee - to cook - 20
Fry till the Anarsa is golden brown
- 21
The poppy seeds side of the Anarsa will have a sort of mesh on it once it is fried
tablespoons poppy seeds(4) - 22
Be careful with the ghee temperature here
ghee - to cook - 23
Heat it on a medium flame or else the Anarsa will break
- 24
Remove the Anarsa and drain the ghee
ghee - to cook - 25
To drain the ghee keep the Anarsa in a vertical position
ghee - to cook - 26
Similarly shallow fry rest of the Anarsa , keep on adding ghee after frying 2-3 Anarsa in the frying pan
ghee - to cook - 27
Cool down all the Anarsa till they become crisp
- 28
Store it in an airtight container
- 29
Serve Traditional Anarsa Recipe With Curd as a diwali treat along with Kesar Shrikhand Recipe and Beetroot & Spinach Nimki Recipe (Namak Para)
curd (dahi / yogurt)(1/2 tablespoon)
About this recipe
A vegetarian Maharashtrian Recipes recipe with rice - soaked for 3 days, caster sugar, ghee - to cook. Ready in 1h 2m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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