Anarasa (Nepalese rice flour delicacy) recipe
ingredients
2 cups (400 g) 14 oz Rice flour, finely ground
1 cup (150 g) 5 oz Sugar
4 tsp (20 ml) Lemon (nimbu) juice
1/2 cup Sesame (til) seeds
1 1/4 cups (250 g) 9 oz Ghee
1 cup (150 g) 5 oz Sugar
4 tsp (20 ml) Lemon (nimbu) juice
1/2 cup Sesame (til) seeds
1 1/4 cups (250 g) 9 oz Ghee
method
1. Mix together rice flour, sugar, and lemon juice. Collect in a heap, cover with a deep dish turned upside down. Keep aside for 4 - 5 hours. Remove the dish, and knead the mixture into a dough with a little water.
2. Sprinkle the sesame seeds on a flat steel plate.
3. Make small lemon-sized balls of the dough and roll over the sesame seeds. With your fingers press the balls to form flat rounds, about 5" diameter.
4. Heat some ghee in a flat pan; fry the rice rounds, with the sesame seeds on top, till they become light brown. Keep spooning the ghee (from the pan itself) over the rounds, but do not turn them over. Remove with a slotted spoon and drain on absorbent kitchen towels.
2. Sprinkle the sesame seeds on a flat steel plate.
3. Make small lemon-sized balls of the dough and roll over the sesame seeds. With your fingers press the balls to form flat rounds, about 5" diameter.
4. Heat some ghee in a flat pan; fry the rice rounds, with the sesame seeds on top, till they become light brown. Keep spooning the ghee (from the pan itself) over the rounds, but do not turn them over. Remove with a slotted spoon and drain on absorbent kitchen towels.
serving amount
serves: 2 - 4
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