Gulgule

It reminds me of my childhood where I would gorge on this deep-fried sweet gulgule prepared at our home.

Punjabi households prepare a batter of a dropping consistency with sieved whole-wheat flour, strained jaggery syrup and crushed fennel seeds and then small portions of this batter are deep-fried till golden and crisp in mustard oil. 

Preparation Time: 10 minutes

Cooking Time: 8 to 10 minutes

Makes: 24 small gulgule

Ingredients and Quantity:

Whole-wheat flour, sieved – 1 cup

Jaggery- ½ cup or more as desired

Water- ¾ th cup / or more if required

Fennel seeds, crushed- 2 tsp.

Mustard oil- as required to deep fry

Method:

Chop the jaggery roughly and mix thoroughly with water.

Strain and keep aside.

In a glass bowl add the whole-wheat flour, now add the fennel seeds.

Add a little jaggery syrup, mix well with a whisk.

Now add the jaggery syrup and mix well till well combined and lump-free.

The batter should be of a dropping consistency. Beat well till it becomes fluffy in volume.

In a heavy bottomed kadhai add mustard oil, heat it till smoking point.

Cool it down completely.

Now reheat the oil and fry small portions of batter / spoonful of batter on a medium flame. Do not add too many at a time.

Remove them with a slotted spoon on a kitchen absorbent paper, once they are light golden in colour on both the sides. You will see that the gulgule start floating on top of the oil.

Serve hot / warm / at room temperature as desired.

Chef Tips:

1. You may add completely mashed ripe banana to the batter, if desired.
2. I prefer not adding baking powder to the batter.