Ingredients:

Rice – ½ padi

Brown sugar – 20 palam

Ghee to knead – 2 and ½ palam

Ghee – 20 palam

Cardamom powder – 1/8 palam

Poppy seeds/khus khus – 5 palam

Method:

● Soak rice in water for two days. Remove the water and spread it in a cloth and dry it. Pound it well in a pounder. Mix brown sugar and ghee and pound it well again. Heat the ghee 20 palam in a pan. Add cardamom powder in the pounded flour and knead well. Take a lemon sized ball from the flour and spread it in palm sized banana leaf smeared with ghee. Fry it in the boiling ghee. After removing from fire tap both sides of the annarasam in the cleaned poppy seeds.

● Some may tap the poppy seeds on the annarasam before frying it in ghee. Then some poppy seeds may fall into the ghee and become blackened. This may ruin the ghee. So it is best to fry the annarasam and then tap the poppy seeds on top of it.