Fluffy, rustic sweet fritters made from a simple atta and jaggery batter, a fixture at Dussehra and Navratri offerings.
Shop the ingredients
Ingredients
- 1 cup whole wheat flour (atta)
- ½ cup jaggery powder
- ¾ cup water, approximately
- 1 tbsp fennel seeds
- ½ tsp cardamom powder
- 1 tbsp grated dry coconut (optional)
- a pinch pink salt
- as needed cold-pressed groundnut oil, for frying
Method
- Dissolve the jaggery powder in the water.
- Add the flour gradually, whisking to a thick, lump-free batter that drops slowly from a spoon.
- Stir in the fennel, cardamom, coconut and pink salt. Rest for 20 minutes.
- Heat groundnut oil in a kadhai on medium heat. Drop small spoonfuls of batter, or use your fingers, to form rough rounds.
- Fry, turning occasionally, until deep brown all over and cooked through, 4-5 minutes per batch.
- Drain on a paper-lined plate and serve warm.
Yogsutra tip: If the gulgule come out flat, the batter is too thin; whisk in a spoonful of atta. Keep the heat at medium so the centres cook before the outside darkens.
