Instructions: Mix the flour semolina yoghurt and bicarbonate of soda adding a little water to make a thick batter.

Then cover and leave in a warm place for about 2 hours.

In the meantime mix the sugar water and fennel seeds.

Cook to a light syrup.

Take off the heat add the cardamom powder and reserve.

Heat the ghee for frying in a kadai or wok.

When it begins to smoke lower the heat and pour in a ladlehul of the batter.

Fry fuming over once until golden. Drain and arrange on a platter.

The discs should be spongy in the centre and crisp around the edges.

When all the discs or poones are fried pour over the warm fennel syrup.

Serve warm with a drizzle of cream.

Serves 4

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