Gulgule

Mix flour, suji, baking powder, sugar, fennel seeds and milk in bowl to make a smooth, lump free batter.

Add little water to make a pakodi like batter.

Cover the bowl and let the batter rest for 6-8 hours.

Heat ghee in a pan.

Wet your fingers with water and drop small pakodi like gulgule in the hot oil.

Fry on medium low heat till golden brown from all the sides.

Keep stirring while frying.

Remove on a tissue lined plate.

Serve hot or cold with kheer, rabdi or pickle