Anarsa

Wash and soak the rice in water for 3 days. On the 4th day, drain the rice and spread it on a colander. (Change the water daily). After 2-3 hours, grind this rice to a fine powder in a mixer. Sieve the rice powder through a fine mesh.

Next weigh this rice powder. The castor sugar to be added has to be half the quantity of rice flour. Mix well and add 1/2 tbsp curd and 1 tbsp ghee to it, knead well. Keep the dough covered for 1 day or so.

Next day, take a plate or plastic sheet and sprinkle the poppy seeds on it. Now pinch out a small portion from the dough and make lemon sized balls, then press them lightly on the poppy seeds. Flatten the dough into a round. Apply some ghee to your hand if the dough sticks.

Meanwhile heat 3-4 tbsp ghee in a deep frying pan on a medium flame. Fry the anarsa in the ghee with the poppy seeds side up. Keep on splashing ghee over the upper side of the anarsa with a ladle without disturbing the anarsa. Fry till the anarsa is golden brown in colour.

The poppy seeds side of the anarsa will have a sort of mesh once it is fried. Be careful with the ghee temperature here. Heat it on a medium flame or else the anarsa will break. Remove the anarsa and drain the ghee.

Let all the anaarsa cool down till they become crisp. Store it in an air tight container.