Firstly, Wash and Soak rice overnight.
In the morning spread them on a dry cloth for 20-30 minutes or so till water is evaporated but rice has some moisture.
Grind rice till fine powder. Sieve the rice powder through a fine mesh.
Spread few drops of water in seasami seeds, so that it will be stick properly in anarsa. Keep it ready.

Add jaggery and water to a heavy-bottomed pan /Kadhai. Being to dissolve on low - medium flame. Bring to boil and stirring constantly until the syrup bubbles well and thickens slightly.

Keep checking the syrup consistency. To check, drop a few drops of jaggery syrup to the water. When it will be soft ball consistency keep the flame on low and quickly add rice powder little by little and mix well.

Cook for 4-5 minutes or till you get dough like consistency. Turn off flame.keep stirring continuously fir 10 minutes. When dough will be little warm start making Anarsa from it.
Take a small ball from dough and Roll it in seasami seeds.

Heat ghee in a kadhai. Keep the flame on medium.
Deep fry prepared anarsa in ghee till golden brown.