My family in Chandigarh makes these squishy sweets on teej. All my aunts and cousins dress up in traditional salwar kameez, get mehndi done, sing, dance and then we have this big family feast. Hope you'll also enjoy them!
In a bowl, add grated jaggery and warm water. Make sure the water just barely covers the jaggery. Once it has softened, mix it till it's a smooth non lumpy paste.
In another bowl, add atta, desi ghee, salt and baking powder.
Mix well and add the jaggery water to make a thick batter.
Add coconut, cashews and fennel seeds to this batter.
Now, prep to deep fry. Heat oil in a karhai for frying. The gulgule must cook through and through.
With a wet hand, take a golf ball sized batter from the bowl. Shape it into a cylinder and drop it into the oil from the side of the karhai. Just like pakoras. They will float to the surface. Stir gently. Cook until the gugule turn golden brown.