Step-by-Step Instructions

1. 1.Warm the milk

   Pour 300 ml of milk into a pan and heat it on a medium flame until it is lukewarm. Do not bring it to a boil.

2. 2.Dissolve jaggery in milk

   Turn off the gas. Add 150g of crushed jaggery to the lukewarm milk. Mix well until the jaggery completely dissolves in the milk. Let the mixture cool down.

3. 3.Combine dry ingredients

   In a large mixing bowl, combine 1 cup of wheat flour, 1/2 cup of semolina, and 4 teaspoons of fennel seeds.

4. 4.Prepare the batter

   Strain the cooled jaggery-milk mixture into the dry ingredients to remove any impurities from the jaggery. Mix all ingredients thoroughly to form a smooth batter, ensuring no lumps remain.

5. 5.Rest the batter

   Cover the batter and let it rest for 15 minutes. This allows the semolina to swell and the flavors to meld.

6. 6.Adjust batter consistency

   After 15 minutes, check the batter's consistency. If it appears too thick, add 1 tablespoon of milk and mix well until it reaches a perfect pouring consistency.

7. 7.Prepare for cooking

   Heat a flat griddle (tava) over a medium flame. Just before cooking, add 1 packet (1 teaspoon) of Eno fruit salt to the batter and mix it gently until just combined. Do not overmix.

8. 8.Cook the poode

   Reduce the flame to low-medium. Lightly grease the griddle with ghee. Pour a ladleful of batter onto the griddle. The batter will spread on its own; do not try to spread it. Let the poora cook for 30-40 seconds until small bubbles appear on the surface and the edges start to firm up.

9. 9.Flip and finish cooking

   Drizzle a little ghee on top of the poora. Gently flip the poora using two spatulas. Cook until golden brown on the other side. Once both sides are golden brown and cooked through, remove the poora from the griddle and place it on a plate.

10. 10.Serve

    Repeat the process for the remaining batter until all the sweet poode are cooked. Serve hot.