Ganesha came and he went as well and I am here yet to post recipe of anything that I made for him!
No, I have not just been busy eating all the goodies. It’s just been a pesky life with things popping up here and there crying for my attention.
I decided to go with the recipe of Anarse in my Ganesha’s series simply because I have eaten them after may be 10 long years! Also, I love them very much. In Karnataka, during Ganesha time people exchange sweets and savories (still home made in small towns), like it’s done during diwali. We would get Anarse from many family friends and relatives and I would eat them all, even if some were very greasy. That’s how much I liked them.
Ananrses are the semi sweet absolutely heavenly tasting delights. It’s made with rice flour in a quick way in Karnataka. My mom tells me that maharastrians have a labor intensive way of making them. Is there is difference in taste? Of course there is. I remember eating what my ajji (mom’s mom) had made when I was may be 7 years old, and it sure did taste better. I neither had the time nor the means (apparently rice is hand pounded to a powder in the other version) so had to quench my desire of anarses with what I could make. It did turn out great considering it was my fist attempt.
What you need
1 cup jaggery (chopped into small thin pieces)
1/2 cup firmly pressed fresh / frozen coconut (coarsely ground with very little water)
1 1/2 cup rice flour
2 tablespoon ghee
1 cup water
About 1/3 cup poppy seeds
How to make
Mix jaggery, coconut and ghee and bring it to boil on medium heat.
Don’t over boil. It should be in almost water consistency – thin syrup.
Now add rice flour to it.
Stir and mix well without lumps.
Cook the mixture for about 3-5 minutes stirring continuously till soft dough is formed.
The dough should just a little softer than chapatti dough consistency.
Take away from the heat and allow it to cool. Take the poppy seeds in a thin layer in a wide mouthed shallow bowl (katori).
Make about 1.5 inch diameter balls of the cooled dough.
Press the dough in the palm to make it a flat circle.
Put that onto the poppy seeds and press firmly so poppy seeds adhere to the dough.
Take a thick plastic cover / or flexible chopping board and put the dough poppy seed side down.
With moist hands press the dough to make it about a 3 – 3.5 inch size diameter circle.
Deep fry these to golden brown in either ghee or vegetable / sunflower oil with poppy seed side on top.
DO NOT turn the poppy seed side down in the frying pan – it will make the poppy seeds come out and oil will start burning soon.
DO NOT make the anarse too thin, this will make the anarse very hard.
DO NOT fry them till them till they turn dark brown, this will make the anarse very hard. I always feared that it’s a complicated recipe and I would mess it up. I was very wrong – it wasn’t that bad at all.
I edited the name to include Sajjappa even though its traditionally made with rava.
When I asked my mom in law for the widely used name for the recipe, she told me that it could be sajjappa.
Thanks to reminder from Roopa from My chow chow bhath, I am sending this entry to Latha’s Yum blog for the Ganesha Chaturthi event.