Anarse are special pastries prepared using soaked and powdered rice, jaggery/sugar, poppy seeds and a little ripe banana (optional). Before the rice is powdered into a flour (ideally using a mortar and pestle), it must be washed repeatedly for three days and then kept out to dry for a few hours. After the flour is sieved and mixed with grated jaggery, it is kneaded into a dough by using a little milk. Lemon-sized balls are rolled by hand and poppy seeds are pressed into the surface. Following this, the Anarse are prepared by shallow-frying these balls on a medium flame until golden-brown. After they are cooled, the crisp Anarse must be stored in an air-tight container.
© Pravin Masalewale, 2020