Pure Vegetarian SnacksSnacksAnarsa by AshaPatel October 23, 2002 written by AshaPatel October 23, 2002 Anarsa Print Recipe Votes: 1 Rating: 4 You: Rate this recipe! Cuisine North Indian Prep Time 30 minutes Servings people MetricUS Imperial IngredientsRice - 3 cupsPowdered sugar - 3 1/2 cupsMilk - 1/2 -Poppy seeds(Khashakhasha) - 1 tbspGhee - 3 cups Cuisine North Indian Prep Time 30 minutes Servings people MetricUS Imperial IngredientsRice - 3 cupsPowdered sugar - 3 1/2 cupsMilk - 1/2 -Poppy seeds(Khashakhasha) - 1 tbspGhee - 3 cups Votes: 1 Rating: 4 You: Rate this recipe! Instructions Wash and soak rice for 3 days, changing water each day. Wash and drain water. Dry them on a thick soft cloth. Grind the rice into powder and mix with sugar. Press the dough tightly and keep it aside, covered for 2-3 hours. Sprinkle very little milk and knead it into a smooth and stiff dough. (Add milk very carefully as sugar may make the dough soggy and soft.) Divide the dough into 50 parts. Keep covered with a moist clean cloth.(Use a clean plastic sheet.) Sprinkle a few poppy seeds and mould one part into thin round and press onto poppy seeds. Heat 4 tbsp of ghee in a thick bottomed pan. Place the round piece in the ghee with the seeds side up. Shallow fry till golden on low-medium heat. Drain on a tissue paper and keep aside to cool. Add more ghee into the pan as required. Follow the procedure for the remaining dough. If done rightly, they shall have a fine meshylike look on them and will be very crispy. Allow them to cool. :- Store in an air tight container. Share this Recipe BirthdayEasyFathersDayMothersDayNorthIndianPartyTeaTimeValentines 0 comment 0FacebookTwitterPinterestEmail AshaPatelRelated Posts Kerala Rava Ladoo Tuna Fish Cutlet Easy Uzhunnu Vada-Urad Dal Vada With Sambar Parippu Vada | Dal Vada | Masala Vada Suhiyan | Sukhiyan Gobi ManchurianLeave a Comment Cancel ReplyRemember my details in this browser for the next time to post comment.