Wash the rice two to three times and then soak the rice in water for minimum 12 hours.
Next day drain the rice and spread the rice evenly on a clean cotton cloth for 3-4 hours under the fan.
It should not be kept in the sunlight.
Now grind the rice into fine powder.
Finally sieve it through a fine mesh to get a fine powder.
Now in a bowl mix sugar, ghee, coconut powder and powdered rice.
Sprinkle curd little at a time, kneading the mixture into a pliable dough.
Keep covered with a moist clean cloth for about 2 hours
Spread some poppy seeds on a plate.
Next take a small lemon sized ball, flatten it and press over poppy seeds.
Meanwhile heat ghee in a frying pan and fry the anarsa in it with poppy seed side up.
Keep pouring the hot ghee in the center of the anarsa with the help of the ladle, so that it gets evenly cooked.
Shallow fry till golden on low medium heat.
When the anarsa becomes golden brown in colour drain and keep aside to cool.
Serve to your loved ones.
Or store in an airtight container after completely cooled and crisp.
My tip: 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 easily with sugar.
