How To Make Traditional Gulgulas (Sweet Fritters) Recipe
Gulgulas are a traditional sweet treat popular in various parts of South Asia, especially in India and Pakistan. These sweet fritters are made from whole wheat flour and flavored with spices like cardamom. They are deep-fried to a golden brown perfection and often enjoyed during festivals and special occasions. The recipe is simple and requires basic ingredients that are usually available in every household.
Ingredients:
- 1 cup whole wheat flour
- 1/2 cup jaggery (or brown sugar)
- 1/2 cup water (adjust as needed)
- 1/2 teaspoon cardamom powder
- 1 teaspoon fennel seeds (optional)
- A pinch of salt
- Oil for deep frying
Instructions:
1. Prepare the Jaggery Syrup:
- In a small saucepan, dissolve the jaggery in 1/2 cup of warm water. Heat gently until the jaggery is fully melted and the mixture is smooth. Let it cool until room temperature occurs.
2. Mix the Batter:
- In a large mixing bowl, combine the whole wheat flour, cardamom powder, fennel seeds (if using), and a pinch of salt.
- Gradually add the cooled jaggery syrup to the flour mixture, stirring continuously to avoid lumps. The consistency of the batter should be dropping thick. Adjust the water quantity as needed.
3. Rest the Batter:
Give the batter ten to fifteen minutes to settle.. This helps the flavors to meld and the batter to thicken slightly.
4. Heat the Oil:
In a deep frying pan or wok, heat the oil over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface slowly.
5. Fry the Gulgulas:
- Using a spoon or your fingers, drop small portions of the batter into the hot oil. Fry a few gulgulas at a time, making sure not to overcrowd the pan.
- Fry them until they are golden brown and crisp on the outside, about 3-4 minutes per side. Stir occasionally to ensure even cooking.
6. Drain and Serve:
- Remove the gulgulas with a slotted spoon and drain them on paper towels to remove excess oil.
- Serve warm or at room temperature. Gulgulas can be enjoyed as is or with a drizzle of honey or a sprinkle of powdered sugar.
Tips:
- Ensure the oil is at the right temperature. Too hot and the gulgulas will burn on the outside while remaining uncooked inside; too cold and they will absorb excess oil.
- For added taste and texture, you can mix chopped almonds or shredded coconut into the batter.
Enjoy these delightful sweet fritters as a snack or dessert with your family and friends!
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