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Anarse Recipe

First of all wash the rice thoroughly. After that, keep the rice in a clean water and soak it for three days. But keep changing the water of the rice every day. After three days, take the soaked rice out of the water then spread and dry** it on a cotton cloth for 10 to 15 minutes. Grind the dry rice in a mixer until it gets thick. Now filter it with a strainer.

Now in another utensil, put the filtered rice flour or put the boora by making the layer above each other and press it gently with the hand. Cover this mixture well for one to two hours. When after one to two hours the mixture becomes like a hard prepared dough then mix this mixture with the help of hands and then cover it again for one hour. After one hour the mixture turns into a soft prepared dough. Then beat the mixture with a hand for about ten minutes and prepare it well. It is commonly known as saata and the process of beating the dough is called saata peetna.

Put ghee in a pan and heat it on medium flame. And grease the hands with ghee and make a large dumpling of the mixture. Keep the dumplings between the fingers of both hands and lightly press it making shapes of a circle with an inch diameter then put it in a hot ghee. While putting the anarse in a ghee, slow down the flame. When the anarse floats over the ghee, then take it out on a plate. In this way, prepare the rest of anarse from the mixture.

Necessary Ingredients:
500 g small rice
250 g Boora
750 g Ghee for frying

** Keep in mind that does not dry the rice completely.

* Anarse is fried from one side. Do not turn it upside down to fry.

* To fry the anarse, ghee should be not too hot or too cold.

* To check the flour/saata is perfect, make a dumpling of the flour then keep it in the middle of the hands and press it. If the pressed dumpling is smooth on the side then understand that saata is prepared to make the anarse. Otherwise, saata needs more preparation.

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