Wash the rice 2 to 3 times & then soak the rice in water for 3 days.Do remember to change the water every day.

After 3 day drain & spread the rice evenly on a clean cloth sheet for 3-4 hours.

Now little by little grind the rice into the fine powder.

Now in a bowl mix grated Jaggery & powder rice.Add 1 tbsp ghee to it and knead the mixture.

Keep the dough covered for 7 day or so.

Now apply ghee to your palm to avoid dough sticking, pinch out a small portion from the dough & make small lemon size ball from it & press it lightly on the poppy seeds flatten the dough into a roundal.

Heat enough ghee in a deep frying pan.keep the medium flame throughout frying process.

Fry the Anarsa in the ghee with the poppy seeds side up.keep on splashing ghee over the upper side of the Anarsa with the ladle without disturbing the Anarsa.fry till the Anarsa is golden brown.

Remove the Anarsa a drain the ghee.To drain the ghee keep the Anarsa in a vertical position.

Cool down all the Anarsa till they become crisp. Store it in an airtight container.

The mixture if remaining can be stored in clean container,as it stay good for even 3-4 months.