Whipped up in several parts of India, the jaggery-accented Gulgule is a deep-fried sweet snack usually enjoyed on its own or with a cup of chai or coffee.
Recipe courtesy: Welcomhotel Amritsar
Servings: 18-20 pieces
- 2 cups whole wheat flour
- 1 ¼ cup gur or jaggery
- 2 cups saunf or fennel seeds
- 2 cups mustard oil, for deep frying
- 1 cup water or as required
- Warm the water in a heavy-bottomed saucepan over medium heat.
Pour the hot water in a bowl and add in the jaggery to melt it.
Add in all the other ingredients and mix well. Ensure the batter has a dripping consistency.
Let the batter rest for an hour or till the flour has soaked in all the jaggery.
- Heat the oil in a heavy-bottomed frying pan or kadhai over medium-low heat.
Drop in the batter using a spoon.
Deep fry over medium heat in batches and don’t over-crowd the pan.
When golden brown and well-cooked, drain excess oil and transfer onto a plate lined with tissue or a paper towel.
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