Diwali Faral special Anarase

Instructions

Step 1: Wash rice rally good 2-3 times with water and drain all the water from it.

Step 2: Soak it in enough water for a day.

Step 3: Next day drain all the water from soaked rice and wash it really good.

Step 4: Again soak it in enough water for another day.

Step 5: On the third day drain all the water and wash the rice well.

Step 6: Soak the rice in enough water for one more day.

Step 7: On 4^th day drain all the water from rice and wash them well.

Step 8: When all the water is drained from the rice and spread them on a clean cloth to dry for about 2-3 hours.

Step 9: Blend the rice into fine powder in mixer and sieve it through a flour strainer. Rice flour for making anarase is ready.

Step 10: Take the rice flour into a dish and add powdered sugar.

Step 11: Mix everything well together. Dip your fingers in water and knead the flour. The dough should have stiff consistency.

Step 12: Transfer the dough into a steel container and rest it for a day or two for fermentation.

Step 13: Take a small portion from the dough and make it smooth and even.

Step 14: Spread poppy seeds on the rolling board and place the dough ball on it.

Step 15: Pat it into anarasa with your hand.

Step 16: Heat up oil on high heat in a pan.

Step 17: When the oil is hot enough, reduce the heat to low and drop anarasa into it. The side with poppy seeds should face upward.

Step 18: Fry anarasa well on low heat only.

Step 19: Sprinkle oil on upper side while frying.

Step 20: Fry until the anarasa gets nice reddish color and take it out.

Step 21: Drain all excess oil from it and transfer it into a dish.

Step 22: Place the anarase on a wire rack to drain oil from it for about 2-3 hours. Make sure the side that has perforations if facing downwards. Anarase are ready.