Preparation Time: 40mins (5 days of fermentation)

Cooking Time: 15mins

Serves: 12-14 aanarsa


2 Cups Rice (the rice should not be sticky)

2 Cups Gud/Jaggery, grated

2 tsps  Ghee + for deep frying

2 tbsps Milk

2 tbsps Khus khus/Poppy seeds



  1. Wash the rice twice. Fill with water till grains are soaked. Keep the rice soaked for 5 days and remember to change the water daily.
  2. On the 6th day, drain the water and spread rice grains on cloth. Let them dry out.
  3. Grind them to a dry and fine powder. Sieve the powder through a fine mesh and transfer to a bowl.
  4. Combine powdered rice, jaggery, ghee and start kneading. Add milk to make a pliable dough. It should be semi soft.
  5. Divide into 12-14 equal portions and make balls out of it.
  6. Sprinkle khus khus on the rolling surface and roll the dough portions over it. Keep the puris thick.
  7. Heat ghee in a kadai. Deep fry the aanarsa in ghee till golden brown.

Drain the excess ghee and serve.