Ingredients :
- 1 1/2 cup rice flour
- 1/2 cup jaggery
- 1 cup water
- 1/4 tbsp cardamom powder
- 3-4 tbsp poppy seeds or khus khus
- Ghee for frying
Method :
Heat water in a pan and dissolve jaggery to make well. Strain and set aside to cool. Add cardamom powder and ghee to the flour and knead the flour with jaggery water till the dough becomes stiff. Divide into 24 to 25 small portions, knead and roll it into 4" discs. Sprinkle poppy seeds on the discs. Set aside and allow them to dry a little. Deep fry in ghee till the discs turn golden yellow. Cool the anarsa till these become crisper. Serve or store in an airtight container.
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