1. Wash and soak rice in plenty of water.

2. Change water everyday, repeating process for 3 days.

3. Now, drain all water, and spread on a clean cloth for 3-4 hours.

4. Grind to powder and sieve.

5. Mix in sugar, press and keep aside for 2 hours.

6. Sprinkle milk little by little, kneading mixture into a soft pliable dough.

7. On a clean plastic sheet, sprinkle a few poppy seeds.

8. Take a pingpong sized ball of dough, press onto sprinkled seeds.

9. Rotate and thin out dough with the hand, forming a 4" sized round.

10. Heat 3-4 tbsp. ghee in a frying pan.

11. Let in one round, seeds side up.

12. Shallow fry on low flame, till golden brown.

13. Drain and keep aside.

14. Repeat for remaining dough, add more ghee as required.

15. Cool very well for 5-6 hours before storing in airtight containers.

Making time: 1 hour (excluding flour preparation time)
Makes: 30-35 anarsas
Shelflife: 3 weeks or more