In a pan, add water and jaggery and cook till the jaggery is completely melted.

Switch off the gas and cool down the jaggery water completely.

Now in a mixing bowl, add wheat flour, cardamom powder, fennel seeds powder, and powdered sugar. Mix well.

Add jaggery water gradually and mix well. Now add the required water and make pudla batter. Pudla batter should not be thin, instead of thick spreading consistency.

Cover and rest the batter for 30-40 minutes so the wheat flour is properly soaked.

Heat a pan, and make small size pudla with pudla batter.  Take some ghee and pour it on the sides of pudla.

Cook pudla on medium heat and once the top is cooked, flip over and cook on the other side until golden brown on both sides.

Serve sweet pudla with pickle and salad.