Anarsa

Method

Heat 50g ghee in a heavy pan and roast the rice flour on medium heat for 8-10 minutes, stirring constantly until golden and fragrant, then set aside to cool. In another pan, melt the jaggery with remaining ghee over low heat, stirring until fully combined, then add the roasted rice flour and mix thoroughly. Add sesame seeds, poppy seeds, cardamom, ginger powder, dried fruits, nutmeg and salt, combining well until the mixture is evenly distributed and holds together when pressed. While still warm, divide the mixture into 12 equal portions and shape each into a smooth, flat disc approximately 6cm in diameter and 1cm thick, pressing gently to ensure they hold their shape. Arrange the anarsa on a lined tray and allow to cool completely at room temperature for 2-3 hours until firm and set. Store in an airtight container where they will keep for up to two weeks.