Gulgule
AI-drafted · awaiting admin review
Soft, round fritters of wheat flour and jaggery, made as an offering and a festive snack in Bundelkhand and across central India.
Region: Madhya Pradesh (Bundelkhand and central India)Occasion: Festivals, offerings to the village goddess, and rainy daysTime: 40 minServes: 20 piecesVegetarian
Ingredients
- 1 cup wheat flour
- ½ cup grated jaggery
- ½ cup water
- ½ tsp fennel seeds
- ¼ tsp cardamom powder
- 1 tbsp grated coconut (optional)
- Ghee or oil for frying
Method
- Dissolve the jaggery in the water and strain it to remove grit.
- Mix in the flour, fennel, cardamom and coconut to make a thick batter that drops slowly from a spoon. Rest for 15 minutes.
- Heat ghee or oil on medium heat. Drop small spoonfuls of batter into it.
- Fry slowly, turning, until the gulgule are round and deep brown, about 5 minutes.
- Drain and serve warm or at room temperature.
History
Gulgule are an old village sweet of North and central India, made from the simplest pantry ingredients.
Significance
In Bundelkhand they are made for festivals and offered at local shrines. They keep for a few days, so they are also packed for journeys.