Pooda

Crush the jaggery into small pieces. In a small saucepan, combine the crushed jaggery with 100 grams of water and heat gently until the jaggery completely dissolves, forming a syrup. Strain the jaggery syrup through a fine-mesh sieve to remove any impurities and set aside to cool slightly.

In a large mixing bowl, combine the wheat flour, fennel seeds, and cardamom powder. Mix well to distribute the dry ingredients evenly.

Gradually pour the cooled jaggery syrup into the dry ingredients, whisking continuously to prevent lumps. Add the remaining 150 grams of water, a little at a time, continuing to whisk until you achieve a smooth, free-flowing batter with a consistency similar to pancake batter.