Take jaggery and 1/4th cup of water in a pan and heat until jaggery dissolves completely.Keep aside to cool.
Take rice flour, all purpose flour and semolina in big mixing bowl.
Add fennel (saunf)seed powder.
With a fork mix well and add the cool jaggery
syrup.
Stir well to make a thick lump free batter. Add water as needed.
Cover the batter and keep aside for atleast 1/2 an hour.
After 1/2 an hour stir the batter again, check the consistency(the batter should be thick like cake batter), add Eno and mix well.
Take some batter in a cup so that you can easily pour batter in hot oil to make pitha.
Pour batter in hot oil to make medium sized ghila pitha/malpua and fry them in low heat until golden brown. Transfer to serving plate and enjoy.
