Stuff Khoa/Mawa anarsa (sweets)

• Servings:
• Soaking time: 24 hours.
• Drying time: 1-2 hours.
• Preparation of dough time: 10 minutes.
• Preparation of stuffing time: 2 minutes.
• Preparing raw Anarsa time: 5 minutes.
• Frying time: 5-6  minutes(each batch).
• Total time: 23 minutes.

The festive breeze of Deepawali is blowing and the atmosphere is filled with Goddess Lakshmi and God Ganesha idol, earthen Deepak, crackers and many more…

The ambiance is so beautiful…..

So we will go to the traditional cooking route and feast on classic delicacies and treat ourselves.

Anarsa is authentic and special kind of Indian snack/sweets, origin from Gaya, Bihar, now it is popular all over India. It is mostly prepared in rainy season and the auspicious occasion of Hartalika teez, Deepawali; made from rice and sesame seed. Here I used Khoa for stuffing which make the dish unique and the taste is great.

Absolutely delicious!

Ingredients:

• Basmati Rice: 250 gm (2 cups)
• Sugar: 100 gm (1 cup)
• Khoa/ Mawa: 100 gm
• Green cardamom: 4-6 no.
• Water: ¾ cup
• Til (sesame seed): 100 gm
•  Baking soda: 1 pinch (optional)
• Ghee (Clarified butter): for deep frying

For stuffing:

• Khoa: 100 gm
• Sugar: 50-60 gm.
• Dry coconut: 50 gm.

Preparation:

For dough:

1. Peel off cardamom, make powder, and keep aside.
2. Soak rice for minimum 24 hours (one day), clean 2-3 times in running water, dry under the fan for half an hour to remove moisture from it.
3. After drying, grind this rice into grinder, sieve it and make fine powder. Keep aside.
4. Take a large heavy bottom pan, Place sugar and water in a pan, and dissolve the sugar over low heat.
5. Once the sugar dissolves, increase the heat and bring it to boil and cook on high flame till one thread consistency is reached add rice powder and cardamom powder mix it well, cook on medium low flame till it starts bubbling (mixture starts boiling).
6. Put off the flame; transfer in to bowl, keep it on room temperature for minimum 10 hours before using the dough.

For stuffing:

1. Cut dry coconut in to small pieces, keep aside.
2. Take a mixing bowl; put Khoa, coconut and sugar; mix well and divide the stuffing into 12-14 parts to make stuffing ball, keep aside.

Method:

1. Take one plate, spread Til (sesame seed), and keep aside.
2. Take a mixing bowl; put prepared dough, Khoa and baking powder. Mix properly. Now dough for Anarsa is ready to use, divide this dough into 12-14 parts.
3. Take one part, make lemon size balls, and spread the ball on your palm, Place stuffing in the centre of the circle. Fold it and seal the edges by pleating.
4. Now press this ball slightly on the sesame seed to make small poori as the photo shown, keep ready 3-4 at a time, for deep frying.
5. Take heavy bottom fry pan, put ghee in the fry pan and heat, when it becomes hot; reduce the flame to medium; carefully place the poori  into ghee so that surface with Til faces up while frying (not to be tuned).
6. Deep fry the Anarsa until golden brown in colour, take out it on paper napkin.
7. Allow to cool and place it into air tight container.
8. Stuffed Anarsa is ready to serve at room temperature.
9. Note: Don’t turn Anarsa. You can use poppy seed instead of sesame seed.

Stuff Khoa/Mawa anarsa (sweets) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.