Crunchy deep fried batter flavoured with delicate fennel seeds and green cardamom powder. An iconic dish made before Holi.
GULGULE
Ingredients
2 cups whole wheat flour (atta)
1 cup chopped jaggery
A pinch of salt
¼ tsp green cardamom powder
1 tsp fennel seeds (saunf)
2 tbsps grated dried coconut
1 tsp ghee
½ cup milk
A pinch of baking soda
Oil for deep frying
Method
1. Heat a non-stick pan, add jaggery and ¾ cup water and cook till the jaggery melts. Switch the heat off and allow the mixture to cool slightly.
2. Take whole wheat flour in a large bowl, add salt, green cardamom powder, fennel seeds, grated dried coconut and ghee.
3. Strain the melted jaggery into the flour mixture and mix it well. Add milk little by little, mixing till a batter is formed.
4. Heat sufficient oil in a kadai.
5. Add baking soda and continue to mix for 2 minutes.
6. Slide in small portions of the batter into the hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.
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