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Gulgula: photo of the dish
Illustrative photo: Suyash Dwivedi — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Gulgula

Soft, lightly sweet fritters made with wheat flour and jaggery, whose batter ferments slightly. They are eaten mostly during Hindu festivals and offerings, while still warm.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Melt the jaggery in the lukewarm water, stirring, then let it cool.
  2. Mash the banana with a fork until you have a smooth purée.
  3. Mix the flour, baking powder, cardamom, aniseed and a pinch of salt in a bowl.
  4. Add the banana purée, then the strained jaggery syrup, and mix until you have a thick batter, like a thick pancake batter.
  5. Cover and leave to rest for 1 hour somewhere warm so it rises slightly.
  6. Heat the oil in a deep pan to about 170 °C; a small piece of batter should rise and sizzle gently.
  7. Drop spoonfuls of batter into the oil to form small balls, turning them so they brown on all sides.
  8. Drain on kitchen paper and enjoy while still warm.

Variations and tips

Banana-free version. Replace the banana with 80 g of plain yoghurt for a lighter texture.

Baked version. Place the balls on an oiled tray and bake for 15 minutes at 180 °C, turning halfway through.

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Original Ecomely recipe.