Plate includes

kolam rice ,Jaggery (gur),Ghee , Semolina (rawa/suji),Sugar

Preparation

1. Soak rice for 6-7 hours. Drain and spread on a absorbent towel to dry for 15-20 minutes. 2. Put rice in a grinder jar and grind to a smooth powder. Sift the powder into a bowl through a fine sieve. 3. 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. 4. Divide dough into equal portions and shape them into small round balls. 5. 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. 6. 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.