Gulgula (jaggery fritters)
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Soft, round fritters of wheat flour and jaggery, fried until brown, made for festivals and family occasions.
Region: ChhattisgarhOccasion: Festivals, pujas and weddingsTime: 40 minServes: About 20 piecesVegan
Ingredients
- 1½ cups wheat flour
- ¾ cup jaggery, dissolved in ¾ cup water
- 1 tbsp fennel seeds
- ¼ tsp cardamom powder
- A pinch of baking soda (optional)
- Oil for frying
Method
- Strain the jaggery water to remove any grit.
- Mix the flour, fennel, cardamom and soda, then add the jaggery water to make a thick, dropping batter.
- Rest the batter for 15 minutes.
- Drop small spoonfuls into hot oil and fry on medium-low heat, turning, until deep brown and cooked inside.
- Drain and serve warm.
History
Gulgula, from gur (jaggery), are made across central and north India; in Chhattisgarh they are a common festive fritter.
Significance
Gulgula are offered at pujas and made for celebrations, often together with savoury bhajia.