Anarsa is very popular in Maharashtra and North India. It is mostly prepared on unique festivals like Diwali and Holi.the main ingredients for this recipe are rice flour ,powder sugar ,curd or milk and ghee.
It  is very crunchy and delicious dessert, children mostly love it. So let's get started!
pre:30min
Serve:4 people
Ingredients
2 cup rice flour
1 cup sugar powder
4 tbsp of curd
3 tablespoon of poppy seeds
1 teaspoon of baking soda
Ghee for frying
1 teaspoon of cardamom powder (optional)

Methods
This 4 ingredients are very important to make instant anarsa
 Take a medium size blow  , put rice flour into it  and then go on adding the curd , powdered sugar and baking soda  
Knead the dough hard because after sometime it will become soft as sugar melts. if the dough is too hard you can add 1to2 tablespoon of milk.
Knead and keep atleast for 20 to 30 for rest.

Uncover the dough 

The will be soft now.the dough should be like the chapaties we make
Now make round ball , with your hands flatten it and apply poppy seeds
Then keep it on the plastic sheet and with your fingers tips make flat ,it has to  thicker then puries.
 Take kadhai ,heat the ghee on medium flame
Put the anarsa in hot oil 
Fry it only on one side 
It will take 5 to 6 minutes 
Remove it on strainer so that it drains of all oil, as anarsa  observed much of oil
Its done.
Enjoy it as sweet or snack.

Note
you can keep the anarsa dough for overnight for resting, it will make anarsa more crunchy and tasty.
Instead of sugar  you can also add jaggery.
Instead of poppy seeds you can also sprinkle sesame to it.
Anarsa has to be fried on medium flame. When fried on low heat it observes oil and becomes hard and if the flame is high the anarsa will be raw from inside.
Before frying the anarsa do check the dough whether the dough is perfect or not.to test this  put one small ball of the dough into the ghee. If the  dough dose not hold its shape and starts breaking in the ghee then add some rice flour to the dough, knead again and then make the anarsa.
In case if the dough ball hold its size but becomes to hard after frying, it means we have to add little powder sugar to it.