|White rice||1 Cup (16 tbs), washed and drained|
|Grated jaggery||1 Cup (16 tbs)|
|Poppy seeds||2 Tablespoon|
|Oil/Ghee||2 Cup (32 tbs) (For Frying)|
1) In a bowl, soak the rice for 3 days, changing water daily.
2) After 3 days drain the water completely and set aside for 15 minutes.
3) Spread the rice on clean thin cloth and leave until dried.
4) In the electric grinder, place the rice and process to fine powder.
5) Sift the rice powder to get smooth flour.
6) In a bowl mix together jaggery, ghee, rice flour, until smooth dough is formed.
7) While making dough do not use water.
8) Place the dough in an airtight container and set aside for 3-4 days at room temperature.
9) In a wok, heat oil, on low heat.
10) Remove the dough and shape it in 1 inch balls.
11) On a rolling board, sprinkle poppy seeds place one dough ball and roll or pat with palm to make medium thick puri.
12) Carefully place the dough puri in medium hot oil, with poppy seeds facing up while fry.
13) Do not turn the Anarsa or else poppy seeds might burn.
14) Deep fry the Anarsa until golden brown in color remove and drain over paper towel.
15) Allow to cool and place in airtight container.
16) Serve at a room temperature with other Diwali snacks.