Gulgule sweet dish is crispy and is soft fried in texture. It is an Indian doughnut made with whole wheat flour, banana, sugar or jaggery and fennel seeds. A North Indian special sweet.
Ganesh Chaturthi Crispy Special Sweet Dish Gulgule
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Category
Sweet
Servings
3
Prep Time
15 minutes
Cook Time
20 minutes
Gulgule sweet dish is crispy and is soft fried in texture. It is an Indian doughnut made with whole wheat flour, banana, sugar or jaggery and fennel seeds. A North Indian special sweet.
Ingredients
1 Small Banana Sliced
4 Tablespoons of White Sugar or Jaggery
90 Grams Whole Wheat Floor
¾ Teaspoon of Fennel Seeds
¼ Teaspoon of Cardamom Powder
A Pinch of Salt
¼ teaspoon of Baking Powder
5 to 6 Tablespoons of Water (As Required)
Oil As Required For Deep Frying
FOR BANANA MASHING
FOR BATTER
Directions
FOR PREPARING BATTER
Mash the chopped bananas and sugar or jaggery in a mixing bowl together.
Add the fennel seeds, wheat flour, salt and cardamom to the mashed banana and sugar mixture.
Add half cup of water at first and then mix well. You can add more water if required to prepare the batter with medium consistency.
The batter must be slightly thicker than a pakoda batter.
FOR FRYING GULGULE
Heat ghee or oil in a deep pan until the oil becomes hot.
Drop a spoonful of the batter at regular intervals one by one in the hot oil. Fry the gulgule on a medium flame.
The oil must be in a medium hotness that its neither less hot nor very hot for the gulgule to be fried properly.
At a time only 7 to 8 gulgule can be fried depending on the size of the pan. While frying them, if the oil becomes too hot, reduce the flame.
While frying, the gulgule will puff and turns into golden brown colour. Fry on both the sides until they turn into crisp golden colour.
Remove the gulgule and keep them on the tissue paper to absorb any excess oil.
Serve the crispy gulgule hot with Indian tea.
Recipe Note
* Fennel seeds are essential and cannot be skipped. But cardamom powder is optional in the dish preparation.