Holi Special Recipe by Chef Roopa Nabar, TTK Prestige



  • 1 Cup Kolam rice washed and drained
  • 1 Cup Jaggery Grated
  • 1 Tbsp Ghee
  • 2 Tbsps Poppy seeds
  • 2 Cups Ghee (For Frying)


1. Soak the rice for 3 days, changing water daily.

2. On 3rd day drain the water completely. Spread the rice on cloth and dry it.

3. In a Prestige Endura mixer grinder, place the rice and grind to fine powder.

4. Sift the rice powder to get smooth flour.

5. In a bowl mix together jaggery, ghee, rice flour, until smooth dough is formed (do not use water)

6. Place the dough in an airtight container and set aside for 2 days.

7. In a Prestige Durastone kadai, heat ghee on medium heat.

8. Remove the dough and shape it in lemon sized balls.

9. On a plastic sheet, sprinkle poppy seeds, place one dough ball and pat with palm to make medium sized thick disc (anarsa).

10.Carefully place the anarsa in medium hot ghee with poppy seed surface facing up.

11.Do not turn the Anarsa but keep on drizzling the hot ghee on the poopy side so as to acquire a mesh like appearance. Fry till it becomes golden brown.

12.Drain the excess ghee from the anarsa by keeping it vertical.

13.Allow to cool and place in airtight container.