Gur de gulgule
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Small, round fritters of wheat flour and jaggery deep-fried until dark and crisp outside and soft inside, made on rainy days and at Teeyan.
Region: PunjabOccasion: Monsoon and the Teeyan festival; as an offeringTime: 40 min + 30 min restingServes: About 20 gulguleVegetarian
Ingredients
- 1 cup whole-wheat flour
- ½ cup grated jaggery
- ½ cup water or milk
- 1 tsp fennel seeds (saunf)
- ½ tsp ground cardamom
- A pinch of baking soda (optional)
- Oil or ghee for deep-frying
Method
- Dissolve the jaggery in the warm water or milk and cool.
- Mix in the flour, fennel and cardamom to make a thick batter that drops slowly from a spoon. Rest for 30 minutes. Add the soda just before frying, if using.
- Heat oil on medium-low heat.
- Drop small spoonfuls of batter into the oil; they will puff into balls.
- Fry slowly, turning, until deep brown all over and cooked inside, 5–6 minutes. Drain and serve warm or cold.
History
Jaggery fritters are an old home sweet of Punjab and neighbouring regions, made from ingredients every farm kitchen has.
Significance
Gulgule are cooked when the first monsoon rain falls and during Teeyan, and are offered at small family rituals.