anarse do appear like anarsas but are very much different in taste from them, but you will surely love their flavor. For making plain anarsas you need all the preparations done two days before, but maida-besan anarse can be prepared instantly and easily. Make anarsas whenever you feel like.
Take rice flour in a bowl. Grind jaggery nicely and mix it in rice flour. Mix everything really well and knead dough. Mash and knead the flour and jaggery for 6 to 7 minutes. With this dough is ready without adding any water. Cover and keep aside the dough for 15 to 20 minutes to set.
This dough can now be used in making anarsa. If you keep the dough aside for 1 day .i.e. 24 hours then you get spongier anarsa.
Take ghee in a wok and heat it sufficiently. Grease your hands with some ghee and make a lump from dough. Now roll it giving it a round shape. Dust the dough ball in sesame seeds, roll again and then flatten it slightly. If you are using poppy seeds, then dust it with them in similar way.
When ghee is sufficiently hot, place anarsa into it for frying. Fry on low flame and pour ghee over the anarsa until it dark brown from from beneath and little golden brown from surface. Likewise fry all anarse and take them out in a plate.
