Ingredients

• 4 cups - rice
• 3.5 cups - sugar powder
• 3.5 cups - ghee
• 1 tbsp - poppy seeds
• 1/3 cup - milk (approx.)

How to Make Anarsa

• Wash and soak rice in plenty of water.
• Change water every day, repeating process for 3 days.
• Now, drain all water, and spread on a clean cloth for 3-4 hours.
• Grind to powder and sieve.
• Mix in sugar, press and keep aside for 2 hours.
• Sprinkle milk little by little, kneading mixture into a soft pliable dough.
• On a clean plastic sheet, sprinkle a few poppy seeds.
• Take a pingpong sized ball of dough, press onto sprinkled seeds.
• Rotate and thin out dough with the hand, forming a 4" sized round.
• Heat 3-4 tbsp ghee in a frying pan.
• Let in one round, seeds side up.
• Shallow fry on low flame, till golden brown.
• Drain and keep aside.
• Repeat for remaining dough, add more ghee as required.
• Cool very well for 5-6 hours before storing in airtight containers.