Soak rice in water for 4 days, change water every day.
Drain and spread rice on a piece of muslin.
When slightly damp, pound and make a sticky flour.
Pound sugar. Mix rice flour and sugar and add little warm ghee.
Knead and keep in a tin. Use only after 8 to 10 days.
When making Anarsas, prepare small balls and flatten on the palm.
Dip one side in poppyseeds.
Fry in ghee with the poppyseed side up.
Keep on absorbent paper so that extra ghee is drained off.
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