Patande

In a large mixing bowl, combine the whole wheat flour, grated jaggery, cardamom powder, fennel seeds, baking soda, and a pinch of salt. Mix the dry ingredients well.

Gradually add the milk to the flour mixture, whisking continuously to prevent lumps. Add water as needed to achieve a smooth, pourable batter with the consistency of thin pancake batter.

Add 1 tablespoon of melted ghee to the batter and whisk well. Let the batter rest for 10 minutes — this allows the jaggery to dissolve fully and the baking soda to activate.

After resting, whisk the batter again. It should be smooth, lump-free, and have a warm golden-brown colour from the jaggery.

Heat a flat tawa or non-stick pan over medium heat. Add a small amount of ghee (about half a teaspoon) and let it melt and coat the surface.

Pour a ladleful (about 80 ml) of batter onto the centre of the tawa. Spread gently into a circle about 15 cm in diameter using the back of the ladle.

Cook on medium heat for 2–3 minutes until the surface looks set and small bubbles appear. The edges should begin to lift from the pan.

Flip carefully and cook the other side for 1–2 minutes until golden brown. Apply a little ghee on the cooked side.

Remove from the tawa and repeat with the remaining batter, adding ghee between each patande.

Serve warm, stacked on a plate, with a drizzle of extra ghee or a dollop of fresh cream. Patande are traditionally eaten as a breakfast or festive sweet.