Anarsa Easy Recipe Tips: Want to make Anarsa on Chhath or Diwali? So definitely follow these easy tips. Correct jaggery-rice ratio, use of milk powder and fermentation will make Anarsa perfect and tasty.
From Chhath to the worship of Shiva and Parvati, Anarsa is offered. If you are thinking of making Anarsa during Diwali or Chhath, then you must keep in mind some simple tips so that Anarsa becomes delicious. You will need 4 to 5 ingredients for Anarsa, these will be easily available. Know what basic things should be kept in mind to enhance the taste of Anarsa.
Correct ratio of jaggery and rice flour is important.
While making Anarsa, you should mix the right proportion of rice and jaggery. If this ratio gets messed up, Anarsay will not taste good. If you have taken one cup of rice flour, use a little more than one-fourth cup of jaggery. When mixing jaggery in rice flour, there should not be any lumps in the jaggery, otherwise the jaggery and rice will not be able to mix properly.
Add milk powder instead of khoya
If you want the richness of milk in Anarsa, then use milk powder instead of adding khoya. By doing this it can be stored and eaten for a long time and it does not spoil. But if you use mawa in it, it will spoil quickly. Instead, add some amount of milk powder, so that its taste increases and it does not spoil quickly.
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Anarasa dough must be fermented for 24 hours.
If you want the authentic taste of Anarsa, then you must ferment the Anarsa dough for 24 hours. By doing this, a mesh gets formed in it and it tastes better when eaten. If you want, you can keep the rice and jaggery mixer to ferment for a day.
Anarsa fried on low flame
Anarsa balls or pedas can be made and fried. Apply a little oil on your hands and apply sesame seeds to the Anarsa dough and then fry it on low flame. If Anarsa bursts while frying, there is no need to worry. Keep in mind that prepare Anarsa a day in advance so that it does not get enough time to ferment.
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