Let the batter rest for at least 30 minutes (or up to 5 hours for better fermentation) so the semolina can hydrate and the flavors can meld.
In some regions, similar sweet dough is stuffed with a coconut or lentil mixture, like the Jamnagari Spicy Ghughara Cultural Significance indian puaay
: Often made with refined flour (maida), semolina (sooji), and mashed bananas for a soft, fruity texture. Gulgula (UP style) Let the batter rest for at least 30