This Gulgule recipe with jaggery is very easy to make and requires very basic ingredients. It is basically a mildly sweet deep-fried dessert made of wheat flour, jaggery, and fennel seeds.
It is mostly made on Chath, Holi, Diwali and is a perfect evening snack. Gulgule is very popular in Bihar and Uttar Pradesh. I really like the jaggery version of it rather than using sugar as jaggery is a healthy substitute for sugar.
If you are craving a mildly sweet dessert or after-dinner dessert then do try this recipe. You may also like- thekua recipe, angoori rasmalai, semolina ladoo, sweet mathri, and coconut barfi.
Try this jaggery gulgule recipe this holi and make sure to share your feedback with me.
How to make gulgule
In a bowl add 120 grams of jaggery and 1 1/2 cups of water. Cover and let it rest overnight so that the jaggery is dissolved in the water. If not overnight then keep it at least for 6 to 7 hours.
Once the jaggery is dissolved in the water, strain it with a strainer so that all the dirt particles are removed, and keep it aside. In a big mixing bowl add 1 1/2 cups of wheat flour, 1 teaspoon of fennel seeds (sauf), 1/4 teaspoon of cardamom powder, a pinch of salt, and 1 teaspoon of ghee. Mix it well.
Now add strained jaggery water little by little and then mix. Don’t add all the jaggery water at once as the gulgule batter will become thin. The batter should not be runny or too much thick, it should be slightly thick.
You can see the image below or this video for batter consistency. Let it rest for 20 to 25 minutes.
After 20 minutes heat the refined oil, ghee, or canola oil in a deep bottom pan meanwhile add 1/4 teaspoon of baking soda to the batter and mix it well.
When the oil is hot, drop a spoonful of batter into the oil and fry it at medium flame. The oil should be medium-hot, If the oil is too much hot then the gulgule will burn and if the oil is not hot enough gulgule will become soggy.
Once they are golden brown remove them with a spatula and transfer them to a kitchen paper towel. Repeat the same process for the rest of the batter.
Serve gulgule hot or warm with tea, milk, or coffee.
Top tips
- If you forget to soak the jaggery overnight then there are two options.
- The first option is to soak the jaggery powder or chopped jaggery in hot water for 1-2 hours.
- The second option is to a sauce add 2 cups of water and 120-gram jaggery and cook it at low flame by stirring more often. Once the jaggery is dissolved turn off the flame.
- Straining the jaggery water is a very important step don’t skip it.
- The batter should be neither too runny nor too thick.
- Do not overmix the batter.
- The oil should be medium hot while frying, test a little portion of the batter in the oil. If it comes up on the surface of the oil, then you can start to fry.
FAQs
In English, you can call it Indian wheat flour donuts.
What can I use instead of jaggery for gulgule?
Jaggery is a healthy substitute for sugar but instead of jaggery, you can use brown sugar, white sugar, or palm sugar.
Can I use ENO instead of baking soda?
Do not add Eno to the gulgule batter, I tried it and it was a very bad idea. The gulgule became very soggy as it absorbed oil while frying. You can add baking powder instead of baking soda.
What to do if my gulgule batter has become runny?
Add little wheat flour to it to adjust the consistency. If the batter becomes very thick then add little jaggery water to it.
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Gulgule recipe with jaggery|Gulgule recipe
This Gulgule recipe with jaggery is very easy to make and requires very basic ingredients. It is basically a mildly sweet deep-fried dessert made of wheat flour, jaggery, and fennel seeds.
Ingredients
- 120 gram jaggery
- 1 1/2 cup water
- 1 1/2 cup whole wheat flour
- 1 teaspoon fennel seeds
- 1/4 teaspoon cardamom powder
- 1 teaspoon ghee
- Pinch of salt
- 1/4 teaspoon baking powder
Instructions
- In a bowl add 120 grams of jaggery and 1 1/2 cups of water. Cover and let it rest overnight so that the jaggery is dissolved in the water. If not overnight then keep it at least for 6 to 7 hours.
- Once the jaggery is dissolved in the water, strain it with a strainer so that all the dirt particles are removed, and keep it aside. In a big mixing bowl add 1 1/2 cups of wheat flour, 1 teaspoon of fennel seeds (sauf), 1/4 teaspoon of cardamom powder, a pinch of salt, and 1 teaspoon of ghee. Mix it well.
- Now add strained jaggery water little by little and then mix. Don't add all the jaggery water at once as the gulgule batter will become thin. The batter should not be runny or too much thick, it should be slightly thick.
- You can see the image below or this video for batter consistency. Let it rest for 20 to 25 minutes.
- After 20 minutes heat the refined oil, ghee, or canola oil in a deep bottom pan meanwhile add 1/4 teaspoon of baking soda to the batter and mix it well.
- When the oil is hot, drop a spoonful of batter into the oil and fry it at medium flame. The oil should be medium-hot, If the oil is too much hot then the gulgule will burn and if the oil is not hot enough gulgule will become soggy.
- Once they are golden brown remove them with a spatula and transfer them to a kitchen paper towel. Repeat the same process for the rest of the batter.
- Serve gulgule hot or warm with tea, milk, or coffee.
Notes
- Straining the jaggery water is a very important step don't skip it.
- The batter should be neither too runny nor too thick.
- Do not overmix the batter.
- The oil should be medium hot while frying, test a little portion of the batter in the oil. If it comes up on the surface of the oil, then you can start to fry.
Nutrition Information:
Yield:
21Serving Size:
1Amount Per Serving: Calories: 48Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 10mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 1g
All information presented is intended for informational purposes only.
If you have tried this gulgule recipe with jaggery or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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