To make anarsa atta, soak 3 cups thick grained rice in water for 3 days, draining the water every night and replacing it with fresh water. After 3 days drain the water, spread the rice on a cotton cloth but not in the sun. When completely dry, grind to a fine powder.
Add 2 cups powdered sugar to 3 cups rice powder and mix well. Take around 2 cups of anarsa atta in a bowl, add lukewarm water little by little and mix to make a soft dough. Divide into 6-8 equal portions and roll into balls.
To make the stuffing, grind fresh split pigeon peas to form a coarse paste. Heat 1 tbsp ghee in a non stick pan and lightly saute the ground peas. Add khoya, powdered sugar, green cardamom powder and nutmeg powder and mix well. Let it cool completely.
Spread one dough ball on your palm, place a little stuffing in the centre, gather the ends of the dough and press to seal. Heat sufficient ghee in a kadai on low heat. Gently slide in the stuffed anarsa and deep fry, without stirring till golden and crisp. Drain on absorbent paper.
Sprinkle some poppy seeds on the anarsa when it is still hot. Garnish with a cherry and serve.