Punjabi Gud Saunf ke Pude (गुड़ सौंफ के पुड़े)

To make Punjabi Gud Saunf ke Pude, start by mixing wheat flour and coarsely ground fennel seeds in a bowl. In a separate bowl, dissolve crushed jaggery in water and let it sit for half an hour. Strain the jaggery water and combine it with the flour mixture, whisking well to avoid lumps. Let the batter rest for 30 minutes, then grease a tava or pan, spread the batter like a chila, and cook on medium heat until both sides are golden brown.

Yes, you can make Punjabi Gud Saunf ke Pude gluten-free by substituting wheat flour with a gluten-free flour blend, such as almond flour or a chickpea flour mix. Keep in mind that the texture may vary slightly, but it will still be delicious!

To store leftover Gud Saunf ke Pude, allow them to cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, simply warm them on a tava or in a microwave before serving.

Gud Saunf ke Pude can be enjoyed with a variety of side dishes. They pair well with yogurt or raita for a refreshing contrast. You can also serve them with a spicy pickle or a cup of hot chai, especially during the rainy season for a cozy meal.

If you don't have jaggery on hand, you can substitute it with brown sugar or coconut sugar. However, keep in mind that the flavor will differ slightly, as jaggery has a unique taste that adds depth to the dish.