Step 1: Wash and Soak Rice

Take 2 bowls of rice (Kali Much or Sugandhi Chunner). Wash the rice thoroughly 2-3 times with water. Then, soak the rice in fresh water for 3 days and 3 nights. Remember to change the water daily to prevent any odor.

Step 2: Drain and Partially Dry Rice

After 3 days and 3 nights, drain the soaked rice in a sieve for 10-15 minutes to remove excess water. Then, spread the rice on a clean cotton cloth. Let it dry just enough to remove the surface moisture; do not over-dry it. You can gently pat it with another cotton towel to absorb moisture.

Step 3: Grind Rice and Sugar

Grind the partially dried rice in a mixer until it becomes as fine as possible. Separately, grind 2 bowls of sugar (equal to the rice quantity) into a fine powder in the mixer.

Step 4: Sieve Flour and Sugar

Sieve the powdered sugar through a fine mesh sieve (like a maida sieve) to remove any coarse particles. Discard the coarse sugar. Then, sieve the ground rice flour through the same fine mesh sieve. The coarse rice particles left in the sieve can be used for other dishes like idli.

Step 5: Mix Dough and Add Ghee

Combine the sieved rice flour and powdered sugar in a large bowl. Mix them thoroughly by hand until well combined. Add 2 teaspoons of melted ghee to the mixture and mix again by hand until the ghee is evenly distributed and the mixture can form a ball when pressed.

Step 6: Form and Rest Dough Balls

Divide the prepared dough into 3 equal portions and form them into smooth balls. Store these dough balls in an airtight steel or plastic container for at least 3-4 days at room temperature. This resting period helps the dough to ferment and develop flavor and texture.

Step 7: Prepare Dough for Shaping

After the resting period (on the 4th day or later), take one dough ball. Knead it very well by hand until it becomes smooth and pliable. Due to the sugar, the dough will release some moisture, so no additional milk or banana is needed.

Step 8: Shape the Anarse

Apply a little oil or ghee to your hands. Take a small portion of the kneaded dough and roll it into a smooth, crack-free ball. Flatten it slightly with your fingers, ensuring the center remains a bit thicker than the edges. Make a small hole in the center of the flattened anarse.

Step 9: Coat with Poppy Seeds

Spread poppy seeds (khaskhas) evenly on a plate. Place the shaped anarse onto the poppy seeds with the top side (the side without the hole) facing down. Gently press the anarse to coat one side with poppy seeds. This will be the side that faces up during frying.

Step 10: Heat Oil for Frying

Heat cooking oil in a pan over a low flame. To check if the oil is at the correct temperature, drop a tiny piece of dough into it. The dough should slowly rise to the surface with small bubbles. Do not let the oil get too hot or too cold.

Step 11: Fry the Anarse

Carefully place the shaped anarse into the medium-hot oil with the poppy seed-coated side facing up. Fry on a low flame. Do not touch the anarse immediately. Once it floats to the surface, gently spoon hot oil over the top of the anarse. This helps it to puff up and create the characteristic net-like texture. Continue frying until it reaches your desired color (white or golden brown).

Step 12: Drain Excess Oil

Once fried, remove the anarse from the oil using a slotted spoon and place it on a wire rack to drain any excess oil. Repeat the process for the remaining dough.

• Use any rice variety except Indrayani; Kali Much or Sugandhi Chunner are recommended.

• Do not over-dry the rice; just remove surface moisture. Over-dried rice won't grind finely and won't form a net-like texture.

• Grind rice and sugar as finely as possible for best results.

• The 2 teaspoons of melted ghee added to the dough helps the anarse become crispy and prevents them from becoming soggy.

• Maintain a medium oil temperature for frying. If the oil is too cold, the anarse will dissolve; if too hot, they will burn quickly without cooking through.

• If the dough becomes too thin, you can add a little store-bought rice flour to thicken it. If it's too thick, add a little milk or mashed banana (though typically not needed with this recipe's proportions).

• For a more pronounced net-like texture, you can add a little extra powdered sugar to a small portion of the dough and knead it before shaping and frying.

• Anarse can be fried until they are white or until they achieve a golden-brown color, depending on your preference.

• Store the dough balls in an airtight container for 3-4 days at room temperature (or up to 8 days for better results). For longer storage (6-8 months), keep them in the freezer.

• For a more net-like texture, add a little extra powdered sugar to the dough before shaping.

• You can use fine semolina or sugar instead of poppy seeds for coating if khaskhas is not available.