3 cup rice

1 tbsp poppy seeds (khuskhus)

2 tbsp sesame seeds

2 sugar powdered

Ghee for frying


Method (How to make anarse at home)


To make anarsa atta, soak 3 cups rice in water for 3 days, draining the water every night and replacing it with fresh water.


Wash and drain water. Dry them on a thick soft cloth.

Grind the rice into powder and mix with sugar.


Add 2 cups powdered sugar to 3 cups rice powder and mix well, add lukewarm water little by little and mix to make a soft dough.


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


Take a plastic sheet, sprinkle some poppy seeds and sesame seed on it.

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


Mean while heat ghee in a frying pan.  Place the round piece in the ghee with the seeds side up. Fry the anarsa in it with poppy and sesame 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.




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