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