Cover the gur with hot water and stir till dissolved.
In another bowl, add atta, ghee, salt and baking powder.
Add the gur solution to it to form a batter of dropping consistency (adding more water if required).
Add the saunf.
Heat oil and add equivalent to a tbsp of the batter over high heat.
Lower the heat and let the gulgula cook over medium heat.
Remove the fried piece with a slotted spoon.
Increase the heat and then drop as many lumps as come in comfortabley without touching each other.
Lower the heat and cook, turning once or twice till brown.
Repeat this process with the rest of the batter.
Key Ingredients: Whole Wheat Flour, Jaggery, Fennel, Clarified Butter, Salt, Baking Powder, Vegetable Oil