Gulgula is one of the most famous street foods of Jharkhand. More specifically if I say it is a Haat/ Local Bazar delicacy. In simple words if I say then it is a dish which is available in roadside small local eateries and weekly village markets. It is mini donuts sized wheat flour deep fried round fritters available in two taste variants:  sweet and savory. Sweet Gulgula can be served as a sweet dish for snacks. On the other hand, savory Gulgula is served with Aaloo Jhor or Aaloo Chana Jhor as breakfast or evening snacks. Making Gulgula doesn’t have any science behind it rather it is very easy to make. In this blog I will share the recipe of sweet Gulgula.

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 15 medium mini Gulgula

Course: Snacks

Cuisine: Indian

Ingredients:

Wheat Flour 2 cups

Semolina/ Sooji ¼ cup

Jaggery/ Gurr 1 ½ cups

Fennel Seeds 2 tsp

Chopped Dry Coconut ½ cup

Salt a Pinch

 Hot Water as required

Oil to fry

Directions:

1. Take the jaggery, chop it into shards. Add 1 cup of hot water to it. Keep it aside till the jaggery melts and gets dissolved in the water. Make sure to strain the jaggery water before use to remove any insoluble impurities.
2. Now take a large bowl, put the wheat flour and semolina into it. Add salt, fennel seeds, chopped dry coconut and mix well. Now add the jaggery water to the flour mix and make a lump free batter. The batter should be of thick and sticky consistency. Batter should not be runny or dough like. It should be such that after putting it into the oil, the batter holds on to a certain shape.
3. Keep the batter aside for few minutes before deep frying.
4. Heat oil for deep frying in a deep frying pan. The oil should not be too hot because then the inside of the Gulgula will not get cooked. The trick of frying Gulgula is frying them in medium low heat for thorough cooking. Frying slowly gives you a well cooked Gulgula.
5.  When the oil gets heated, take small portions of the Gulgula batter and slide the batter into the oil giving a round shape to the Gulgula. If it’s difficult to pour using your hand, then use a spoon to drop the batter into the oil.
6. Fry 4-5 medium sized round Gulgula at a time. Don’t fry too many Gulgula at a time, as too many of it will decrease the temperature of the oil, which will prevent the Gulgula from getting fried uniformly till the centre.
7. While frying make sure to stir the Gulgula to fry it uniformly all around. When the Gulgula turns brown or light brown, it’s done. Take out the Gulgula on a kitchen towel to soak extra oil. Repeat the processes till all the Gulgula are done.
8. Although you can serve the Gulgula hot as it’s more delicious when served hot but it can also be served cold. Serve the Gulgula as per your likings for snacks.

Tips:

• If you don’t like jaggery then use sugar instead. Add hot water to the required amount of sugar till it dissolves and use the sugar water to make the Gulgula batter.
• Other way of making Gulgula is savory Gulgula that is without jaggery or sugar. It’s also very easy. All you have to do it add salt according to your taste and make the batter. Also you can add very little amount of the sugar to balance the flavor. Savory Gulgula are served with Aaloo Chana Jhor or Aaloo Jhor. Savory Gulgula can be served both at the breakfast or for snacks.