1 cup rice (soaked for 3 days and dried)
1/2 cup jaggery (grated)
Poppy seeds (for coating)
Ghee (for frying)
Process the rice, both soaking and dry, into a fine powder.
To make a soft dough, mix the rice flour and jaggery together. Give it a few hours to relax.
Form dough into little balls and gently press them flat. Apply a poppy seed coating.
The anarsa should be shallow-fried in hot ghee over low heat until both sides are crisp and brown. Before serving, drain and let cool.