Wash and soak rice for 3 days, changing water each day.

Wash and drain water. Dry them on a thick soft cloth.

Grind the rice into powder and mix with sugar.

Press the dough tightly and keep it aside, covered for 2-3 hours.

Sprinkle very little milk and knead it into a smooth and stiff dough. (Add milk very carefully as sugar may make the dough soggy and soft.)

Divide the dough into 50 parts.

Keep covered with a moist clean cloth.(Use a clean plastic sheet.)

Sprinkle a few poppy seeds and mould one part into thin round and press onto poppy seeds.

Heat 4 tbsp of ghee in a thick bottomed pan.

Place the round piece in the ghee with the seeds side up.

Shallow fry till golden on low-medium heat.

Drain on a tissue paper and keep aside to cool.

Add more ghee into the pan as required.

Follow the procedure for the remaining dough.

If done rightly, they shall have a fine meshylike look on them and will be very crispy.

Allow them to cool.

:- Store in an air tight container.