Gulgule Recipe

Ingredients

• 3/4 cup Jaggery (broken into small pieces for easy melting)
• 1.5 cup Water (divided: 0.5 cup for melting jaggery, 1 cup for batter)
• 2 cup Whole Wheat Flour (sifted)
• 0.5 tsp Cardamom Powder (half a small teaspoon)
• 1 tbsp Fennel Seeds (lightly crushed)
• 2 pinch Baking Soda (Eatable Soda) (adds fluffiness; optional for children)
• 2 cup Vegetable Oil (for deep or shallow frying; use neutral oil)

Instructions

1. Melt Jaggery

   Place the kadhai on medium heat, add 3/4 cup jaggery and 0.5 cup water. Stir continuously until the jaggery completely dissolves and the mixture becomes a clear syrup.

   Time: PT5M

   Temperature: Medium heat

2. Add Dry Ingredients

   Turn off the heat. When the syrup is just off the boil, add 2 cups sifted wheat flour, 0.5 tsp cardamom powder, and 1 tbsp crushed fennel seeds. Mix with a whisk until no lumps remain.

   Time: PT5M

3. Adjust Batter Consistency

   Gradually add the remaining 1 cup water, a little at a time, stirring to achieve a thin batter similar to idli or dosa batter. The batter should flow easily but not be watery.

   Time: PT5M

4. Rest the Batter

   Cover the bowl with a clean kitchen towel and let the batter rest for 15–20 minutes. This allows the flour to hydrate fully.

   Time: PT20M

5. Add Baking Soda

   Just before frying, sprinkle two pinches of baking soda over the batter and give a quick stir. The soda creates the signature spongy texture.

   Time: PT1M

6. Heat Oil

   Add 2 cups oil to the kadhai and heat over medium flame until it reaches about 350°F (175°C). Test by dropping a tiny batter drop; it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

7. Fry the GulGule

   Using a spoon or your hand, drop small portions of batter (about the size of a walnut) into the hot oil. Fry, turning gently, until both sides turn golden brown and the gulGule puff up like balloons.

   Time: PT10M

   Temperature: 350°F

8. Drain and Cool

   Remove the fried gulGule with a slotted spoon and place on a paper‑towel‑lined plate or cooling rack to absorb excess oil.

   Time: PT2M

9. Serve

   Serve the gulGule warm or at room temperature. They keep well for up to two days in an airtight container.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g