Wash and soak
rice in plenty of water. Change water everyday, repeating process for
3 days. Now, drain all water, and spread on a clean cloth for 3-4
hours. Grind to powder and sieve. Mix in sugar, press and keep aside
for 2 hours. Sprinkle milk a little at a time. kneading mixture into a
soft pliable dough.
On a clean
plastic sheet, sprinkle a few poppy seeds. Take a ping pong sized ball
of dough, press onto sprinkled seeds. Rotate and thin out dough with
the hand, forming a 4" sized round. Heat 3-4 tbsp. ghee in a
frying pan. Let in one round, seeds side up. Shallow fry on low flame,
till golden brown. Drain and keep aside. Repeat for remaining dough,
add more ghee as required. Cool very well for 5-6 hours before storing
in airtight containers.