Gulgula

Method

1. Put 55 g grated jaggery in a bowl with 110 ml hot water and stir until it has completely dissolved. Strain through a tea strainer to catch grit, then leave until no more than lukewarm — hot syrup will kill the lift in the batter.
2. Whisk 1 tbsp curd into the cooled jaggery water until smooth and slightly frothy.
3. Add 90 g atta a little at a time, whisking so no lumps form, then beat in 0.5 tsp lightly crushed fennel seeds, 0.25 tsp powdered cardamom and 1 pinch salt. The batter should be thicker than pancake batter and fall from the spoon in a heavy ribbon; loosen with a teaspoon of water only if it is stiff. Cover and rest 20 minutes.