Anarsa Ki Recipe: Thekua gets a collision! The real hero of festivals became Vindhya’s Anarsa – Madhya Pradesh News

The celebration of any Vindhya region remains incomplete without a lot of sweets. Like every aspect of food culture here, some sweets are famous, people also distribute sweets as offerings to each other for behavior in the festival of Teej and Ganesh Chaturthi. Anarsa is one of those sweets that compete in taste to Thekua made in Bihar.

Making Anarsa in Rewa on Hartalika Teej and Ganesh Chaturthi is auspicious and tasty option. This traditional dessert made from wheat and sugar or jaggery is crisp from outside and soft from inside. The scent of sesame and the sweetness of sugar or jaggery make it more special. From offering bhog in worship to food with family, Anarsa doubles the taste of every opportunity.

Today we will tell you how you can make Anarsa at home in an easy way and make Hartalika Teej and Ganesh Chaturthi even more special.

Materials required for making anarsa

The ingredients of making anarsa are mostly found in every house. You need-

2 bowl wheat flour
1 cup of sugar drunk or jaggery (in grated or pieces)
1/2 cup sesame (white mole is better)
1 teaspoon of leachi powder
2 tablespoons ghee (for mobile)
Water as per need
To fry oil.

First of all take wheat flour, add ghee and powdered sugar and mix well, then add cardamom powder and mix it and keep it for fifteen minutes.

If you are making jaggery, add some water in a pan and add jaggery to it and cook on low flame and prepare syrup. Sugar syrup should not be too thin or too thick, it is best if a wire is. Put wheat flour slowly in the prepared syrup and mix well. Keep in mind that the mixture is not keen. When the mixture of jaggery and wheat flour is well kneaded, keep it covered for a while so that it is set to set lightly.

Keep in mind that if you add jaggery instead of sugar, then its test will change, so use sugar or jaggery according to your taste.

1. Make dough dough first.
2. Now roll a dough with a little hands and stick it well on it.
3. Heat oil in the pan and fry these sesame doughs on light flame.
4. While frying Anarsa, keep in mind that the heat should not be high, otherwise it will burn from outside and will remain raw from inside.
5. In case of golden and crisp, remove the anarsa and place it on the tissue paper so that the excess oil comes out.

Always keep the flame slow while frying the anarsa.

If the dough becomes more wet, you can balance by adding a little dry flour to it.
If you want to store for a long time, keep it in the airtight compartment.

Taste and way of serving Anarsa
The prepared Anarsa is light crispy from outside and soft from inside. The scent of sesame and the sweetness of sugar or jaggery enhances its taste even more. You can offer it to the enjoyment of Teej Puja and Ganeshotsav and also serve as a desert after dinner with the family. The taste of hot Anarsa is different, but it remains equally delicious even when it cools down.