Gulgule, also known as Sweet Pua, is a delightful treat from Indian cuisine that brings a nostalgic taste of childhood for many. Here’s a simple recipe to make these sweet, deep-fried goodies:
Gulgule / Sweet Pua Recipe
Ingredients:
- 1 cup whole wheat flour (atta)
- 1/2 cup jaggery (or brown sugar), grated
- 1/2 cup water (or as needed)
- 1/2 tsp cardamom powder
- 1/4 tsp baking soda
- A pinch of salt
- Oil, for deep frying
Optional Add-ins:
- 1/4 cup chopped nuts (cashews, almonds)
- 1/4 cup raisins
- 1/2 tsp fennel seeds
Instructions:
- Prepare the Jaggery Syrup:
- In a small pan, add the grated jaggery with a little water (just enough to melt it) and heat it until the jaggery dissolves completely. Allow it to cool slightly.
- Mix the Batter:
- In a large mixing bowl, combine the whole wheat flour, cardamom powder, baking soda, and salt.
- Slowly add the jaggery syrup to the flour mixture, stirring continuously. Adjust the water as needed to get a smooth batter with a consistency similar to that of pancake batter.
- If you’re adding nuts, raisins, or fennel seeds, fold them into the batter.
- Heat the Oil:
- Heat enough oil in a deep pan or kadhai over medium heat for deep frying. To test if the oil is hot enough, drop a small spoonful of batter into the oil; it should float and sizzle.
- Fry the Gulgule:
- Carefully drop spoonfuls of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan.
- Fry until the gulgule are golden brown and crisp, turning them occasionally to ensure even cooking.
- Drain and Serve:
- Use a slotted spoon to remove the gulgule from the oil and drain them on paper towels to remove excess oil.
- Serve warm, and enjoy the sweet, nostalgic taste of childhood!
Gulgule are perfect for festive occasions, special treats, or simply as a sweet indulgence. Enjoy making and sharing this traditional recipe!
