Instant Anarsa
Crispy, golden anarsa goli made without soaking or grinding rice. This quick version uses rice flour cooked in sweetened milk, so you get the same cracked, crisp top as traditional anarsa in under an hour.
Servings 18 pieces
Equipment
Ingredients
- 1 cup Rice flour
- 1 cup Milk
- 1/2 cup Sugar
- 2 teaspoons All-purpose flour maida
- 2 tablespoons Ghee divided: 1 tablespoon for the dough, 1 tablespoon mixed in after
- 1/4 teaspoon Cardamom powder
- 1/4 teaspoon White sesame seeds for coating
- Water a little, for dipping the balls before coating
- Oil or ghee - for deep frying
Instructions
- Heat a heavy-bottomed pan and add the sugar along with the milk, stirring until the sugar fully dissolves.
- Add the rice flour and keep stirring constantly until it forms a smooth, lump-free dough.
- Transfer the dough to a mixing bowl or plate. If it still feels too hot to touch, stir with a spoon for a minute to cool slightly.
- While the dough is still a little warm (not fully cooled), mix in the maida, ghee, and cardamom powder until evenly combined. The dough may feel soft or a little sticky, and that is normal.
- Take small portions of dough and roll into smooth, round balls (or flatten slightly for a disc shape).
- Roll each ball in sesame seeds and press gently with your fingers so they stick. If your dough feels dry rather than slightly tacky, dip it lightly in water first.
- Heat oil or ghee in a kadai over medium heat until a small piece of dough dropped in rises with gentle bubbles.
- Fry the anarsa in small batches, turning gently, until deep golden red with cracks on the surface.
- Remove with a slotted spoon and rest on a wire rack. Do not touch or break into them while hot, since they firm up properly only once cooled.
Notes
A soft, slightly tacky dough is fine and often means you will not even need the water dip for the sesame seeds.
A drier, stiffer dough needs that water dip so the seeds hold.
Mixing in the maida and ghee while the dough is still a little warm works well and is how I actually make it.
Keep the oil at a steady medium heat.
Watch for gentle bubbles as the sign it is ready.
Jaggery can be used in place of sugar for a more traditional flavor.
Store in an airtight container for about a week to 10 days at room temperature, or freeze for up to a month. Reheat in a low oven or dry pan, not the microwave, to bring back the crunch.