kolam rice 1½ cup
Jaggery (gur) grated½ cup
Ghee 7 tablespoons
Semolina (rawa/suji) 2 tablespoons
Sugar 2 tablespoons
Soak rice for 6-7 hours. Drain and spread on a absorbent towel to dry for 15-20 minutes
Put rice in a grinder jar and grind to a smooth powder. Sift the powder into a bowl through a fine sieve.
Add jaggery and 1 tablespoon ghee and knead into semi-soft dough without using water. If required, use milk. Cover and rest the dough for 5-6 hours.
Divide dough into equal portions and shape them into small round balls.
Combine semolina and sugar on a plate and mix well. Place a round ball, flatten into a ½ cm thick round and coat it evenly well in the mixture. This is anarsa. Similarly prepare the remaining balls.
Heat 6 tablespoons ghee in a non-stick pan. Place anarsa and shallow-fry till light brown. Keep on pouring hot ghee from the sides in the pan on the anarsa. Do not flip the anarsa. Drain on absorbent paper.