Gulgule, also known as “Pua” in some regions, is a traditional Indian sweet snack or dessert made from deep-fried batter. It’s popular across various states of India and is often prepared during festivals or special occasions.
Here’s a detailed recipe for making Gulgule:
Ingredients:
- 1 cup all-purpose flour (maida)
- 1/4 cup semolina (sooji/rava)
- 1/4 cup powdered sugar
- 1 ripe banana, mashed
- 1/2 teaspoon fennel seeds (saunf)
- 1/4 teaspoon cardamom powder
- A pinch of baking soda
- Water, as needed
- Oil for deep frying
Instructions:
- Prepare the Batter:
- In a mixing bowl, combine the all-purpose flour, semolina, powdered sugar, mashed banana, fennel seeds, cardamom powder, and baking soda.
- Gradually add water to the dry ingredients while stirring continuously. Mix well until you get a smooth batter. The consistency should be thick enough to coat the back of a spoon but not too runny. Ensure there are no lumps in the batter. Let the batter rest for about 10-15 minutes.
- Heat Oil for Frying:
- Meanwhile, heat oil in a deep frying pan or kadhai over medium heat. Make sure the oil is hot enough for frying but not smoking.
- Fry the Gulgule:
- Once the oil is hot, carefully drop spoonfuls of the batter into the oil using a spoon or your fingers. You can make small or medium-sized balls depending on your preference. Be cautious to not overcrowd the pan.
- Fry the gulgule until they turn golden brown and crispy on all sides. Use a slotted spoon to gently turn them occasionally for even cooking. Maintain medium heat throughout the frying process to ensure that the gulgule cook evenly without burning.
- Once the gulgule are golden brown and crispy, remove them from the oil using a slotted spoon and transfer them onto a plate lined with paper towels to drain excess oil.
- Repeat and Fry Remaining Batter:
- Continue frying the gulgule in batches until all the batter is used up. Make sure to regulate the oil temperature between batches to prevent the gulgule from becoming too oily or burning.
- Serve:
- Once all the gulgule are fried and drained, they are ready to be served. You can serve them hot or at room temperature.
- Optionally, you can garnish the gulgule with some powdered sugar or drizzle them with honey before serving for added sweetness.
- Enjoy:
- Gulgule can be enjoyed as a sweet snack or dessert on their own. They pair well with a cup of chai (Indian tea) or as a delightful treat during festive occasions.
- Storage:
- Gulgule are best enjoyed fresh and crispy. However, if you have leftovers, you can store them in an airtight container once they have cooled down. They can be kept at room temperature for a day or two but are best consumed fresh.
Enjoy your homemade Gulgule!
