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 third day drain and spread the rice evenly on a clean cloth sheet for 3-4 hrs.

Now little by little grind the rice into fine powder. Finally sieve it through a fine mesh to get a fine powder.

Now in a bowl mix grated jaggery and powdered rice.

Sprinkle milk little by little, kneading mixture into a pliable dough.

Make the small lemon size balls from this dough. Keep covered with a moist clean cloth.

Use a plastic sheet; sprinkle some poppy seeds on it.

Take the small lemon size ball and press over poppy seeds. Rotate and thin the ball into 4�size round with hands.

Meanwhile heat ghee in a frying pan. Fry the anarsa in it with poppy seed side up. 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.

Drain and keep aside to cool. Store in an airtight container after completely cooled and crisp.

Note: 1. Do not dry out the rice too much. The rice should be damp when you grind the rice into powder so that a dough can be made with jaggery. 2. Always use rice which is not too sticky.