Gulgula
Soft, fluffy, and sweet Indian doughnuts made with whole wheat flour and jaggery. These delightful fritters, flavored with fennel and cardamom, are a perfect tea-time snack or festive treat.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Jaggery Syrup
- b.In a small saucepan, combine the grated jaggery and warm water.
- c.Heat over low-medium heat, stirring continuously for 2-3 minutes until the jaggery completely dissolves.
- d.Remove from heat and strain the syrup through a fine-mesh sieve into a bowl to remove any impurities. Allow it to cool to room temperature.
- 2
Step 2
- a.Create the Batter
- b.In a large mixing bowl, combine the atta (whole wheat flour), fennel seeds, cardamom powder, baking soda, and salt. Whisk well to mix the dry ingredients evenly.
- c.Add the mashed ripe banana to the dry ingredients.
- d.Gradually pour in the cooled jaggery syrup while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to thick pancake batter, easily droppable from a spoon.
- 3
Step 3
- a.Rest the Batter
- b.Cover the bowl with a lid or cloth and let the batter rest at room temperature for at least 15-20 minutes. This step is crucial for allowing the flour to hydrate, resulting in softer, fluffier gulgulas.
- 4
Step 4
- a.Deep-Fry the Gulgulas
- b.Heat oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking. Test the temperature by dropping a tiny amount of batter; it should sizzle and rise to the surface steadily.
- c.Wet your fingers with a little water to prevent sticking. Carefully drop small, tablespoon-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches of 5-6 at a time.
- d.Fry for 4-5 minutes, turning them occasionally with a slotted spoon to ensure even cooking. They will puff up and turn a deep golden-brown color.
- 5
Step 5
- a.Drain and Serve
- b.Once evenly golden brown and cooked through, remove the gulgulas from the oil using a slotted spoon, letting the excess oil drip back into the pan.
- c.Place them on a plate lined with paper towels to absorb any remaining oil.
- d.Serve hot or warm as a delightful snack with tea or as a simple dessert.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter has a thick, dropping consistency. If it's too thin, the gulgulas will absorb excess oil and become flat. If too thick, they will be dense and hard inside.
- 2Fry on a consistent medium heat. High heat will brown the outside too quickly, leaving the inside raw, while low heat will make them oily.
- 3Resting the batter is essential for a soft, spongy texture. Do not skip this step.
- 4Use a very ripe, almost overripe, banana for the best natural sweetness and flavor.
- 5For uniformly sized gulgulas, use a small ice cream scoop or two spoons to drop the batter into the oil.
- 6Gulgulas are best enjoyed fresh and warm. If you have leftovers, you can briefly reheat them in an air fryer or oven.
Adapt it for your goals.
Add-ins
Mix in 2 tablespoons of desiccated coconut or finely chopped nuts like almonds or cashews into the batter for extra texture and flavor.
Flour VariationFlour Variation
Replace half of the whole wheat flour with millet flour (like bajra or ragi) for a different nutritional profile and taste.
Spice TwistSpice Twist
Add a pinch of nutmeg powder or 1/4 teaspoon of dry ginger powder (sonth) to the batter for a warm, spicy note.
Healthier VersionHealthier Version
For a lower-oil version, you can cook the gulgulas in a preheated appe (paniyaram) pan. Grease the molds, fill with batter, and cook on low heat, turning until golden brown on all sides.
Why this is on our healthy list.
Provides Energy
The combination of carbohydrates from whole wheat flour and simple sugars from jaggery provides a quick and sustained source of energy, making it a satisfying snack.
Source of Dietary Fiber
Made with atta (whole wheat flour), gulgulas contain dietary fiber which is beneficial for digestive health and helps in promoting a feeling of fullness.
Rich in Minerals
Jaggery is an unrefined sugar that retains more minerals than white sugar, including iron, magnesium, and potassium, which are important for various bodily functions.
Frequently asked questions
Gulgula is a traditional sweet treat and should be enjoyed in moderation. While it contains whole wheat flour and jaggery, which offer some fiber and minerals, it is deep-fried and high in sugar and calories. It's best considered an occasional indulgence rather than a health food.