Soak the rice in water for 3 hours or overnight. Strain it onto a muslin cloth and keep it until it looses most of the moisture.

Grind the rice and sieve it. It should neither be too fine nor too coarse.

Grind the sugar and sieve it. Mix the powdered sugar and rice together. Do not add any water to it. Keep it aside for 2 hours. The sugar makes the mixture damp.

Knead the mixture well with wet hands. (Need not add water). Grease your palms with oil. Also heat oil for frying.

Make small roundels and sprinkle a little bit of sesame seeds over it. Oil should be heated on high flame. Frying these roundels takes only 1 min. So, you can put 2 of it into the oil at a time, turn it after 20 secs and as soon as the color changes from white to light brown take it out of the oil. This tastes good when it cools down. This recipe is native to Odisha, Tamil Nadu(Arsam- used for prasad in temple, and jaggery is used instead of sugar) and Uttarakhand.