It's a very technical dish. so follow all steps carefully

Wash the rice two to three times and then soak the rice in water for 3 days. Do remember to change the water every day. After the third day drain the excess water and spread the rice evenly on a clean cloth sheet for 3-4 hrs.

Now we have to grind the rice. Traditionally it was done in big mortar & pestle of iron. These days we can do in the mixer but mixer doesn't give the exact fineness. So now grind the rice into a fine powder with small quantities. Finally sieve it through a fine mash to get a fine powder which is required.

Now in a bowl mix grated jaggery and powdered rice

Sprinkle milk little by little, kneading mixture into a soft dough. Keep the dough covered with a soft muslin cloth.

At this point while taking small balls add very little mashed banana to mixture it gives the added taste to it.

Take the small lemon size ball, flatten it on your palm and press over poppy seeds very softly.

Fry the anarsa in kadhai with hot oil. but oil should not be very hot while frying else it will burn. Shallow fry till golden on low medium heat. Keep pouring the hot oil on the center of the anarsa so that it gets evenly brown.

We generally keep two ladles one to hold anarsa on it and another to slowly let oil go on top of it. the anarsa is so soft it gets heated with the hot ladle too.

Remove on a plate and let it cool before storing. It will be crisp once cooled.

The mixture if remaining can be stored in clean container, as it stays good for even 4-5 months.