Gulgula
Veg
Vegan
Sweet jaggery fritters — wheat flour and jaggery batter with cardamom and fennel seeds, deep-fried in oil into irregular, puffed golden balls. Soft inside, crispy outside, with a distinctive jaggery sweetness. Made across central and northern India for festivals; the Chhattisgarhi version often uses local jaggery with a more caramel-like flavour.
Cuisines
Rajasthani
Malwi
Chhattisgarhi
Best for
Snacks
Breakfast
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | whole wheat flour |
| 1/2 cup | jaggery |
| 1 cup | water |
| 1/2 teaspoon | fennel seeds |
| 1/4 teaspoon | baking soda |
| 1/4 teaspoon | cardamom powder |
| — | oil for deep frying |
Instructions
- 1 In a bowl, dissolve the jaggery in warm water and mix until smooth.
- 2 Add whole wheat flour to the jaggery solution and mix well to form a smooth batter.
- 3 Stir in the fennel seeds, baking soda, and cardamom powder.
- 4 Let the batter rest for 10-15 minutes.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Once the oil is hot, drop small spoonfuls of the batter into the oil.
- 7 Fry the gulgulas until they are golden brown and cooked through, turning occasionally.
- 8 Remove the gulgulas from the oil and drain on paper towels.
- 9 Serve warm.
Tips
Ensure the oil is not too hot to prevent burning the outside while leaving the inside uncooked.