Gulgula- A Deep-fried sweet of Uttarakhand
Gulgula is a traditional sweet of Uttarakhand that is crispy, spongy, tender, and made from whole wheat flour, sugar or jaggery, and fennel seeds.
Gulgula is a traditional sweet of Uttarakhand are deep-fried traditional sweet treats from northern India that are crispy, spongy, and tender. If you’ve been looking for the perfect gulgule recipe but haven’t found it yet, we’ve got you covered. All you need to do is gather some healthy ingredients like whole wheat flour (atta), jaggery, and milk and get to work. We’re confident you’ll be devouring a plate of steaming gulgule in no time!
Gulgula is a traditional sweet of Uttarakhand that is a staple at festivals such as Karva Chauth and Basauda; they are also prepared for weddings. They are also known as ‘meethe pakore’ or sweet fritters. They are known as ‘pua’ or ‘pooda’ in the Punjab state. Gulgule is part of the prasad served after the puja on Karva Chauth. This jaggery gulgule recipe yields a crisp exterior with a soft, tender crumb inside. Gulgule is the Indian equivalent of doughnuts, or more accurately, the Indian wholewheat equivalent of beignets.
Gulgula is thought to have originated in Uttar Pradesh, India. Gulgule is frequently made by the new bride after marriage when the groom’s relatives come home to get to know her better. In the Indian state of Maharashtra, gulgule is made with a combination of wheat, rice, and jowar flour.
Our perfect gulgula recipe calls for simple ingredients found in most Indian kitchens. You’ll need whole wheat flour (atta), whole milk, jaggery (gur), fennel seeds (saunf), cardamom seeds, and baking soda to make this recipe.
Jaggery (Gur), in addition to adding a sweet and earthy flavor to this gulgula recipe, is high in iron and aids digestion. Cardamom is a natural anti-oxidant and anti-bacterial, and fennel seeds aid in blood pressure regulation. Furthermore, the addition of fennel and cardamom gives gulgula a distinct aromatic flavor.
Gulgula Making Process
Follow our step-by-step gulgula recipe video above to prepare the jaggery syrup while making gulgula. If the jaggery (gur) is not dissolved, the batter will be lumpy and a little too sweet in places. If you are using jaggery powder, you can skip this step, but we recommend that you do so for the best results. If you don’t have jaggery (gur), you can substitute sugar.
You can make gulgula in an appe / kuzhipaniyaram pan if you don’t want to deep fry them for health reasons. This only requires a small amount of oil. Though ghee has always been the preferred fat for frying gulgula, many people now fry it in vegetable or seed oils.
This is a personal preference, and you can choose which one you prefer. Watch our instructional video, which walks you through the process in detail, for simple instructions on making our easy gulgula recipe.
Gulgula can be served either hot or cold. They can be eaten on their own (which is what we prefer) or with a spicy green chutney. They go well with rabri as well (hmm, we enjoy that too). Serve with coconut chutney if desired. During evening tea, pair them with masala chai or dalgona coffee. It’s a hit with kids as an after-school snack.