Gulgule

You will need :-  for Traditional Gulgule

• 250 g wholemeal or whole-wheat flour ( chapatti flour )
• 100 g Jaggery or dark brown soft sugar
• Oil for deep frying
• 1 tsp. poppy seeds
• ½ tsp. crushed fennel seeds ( saunf )
• Water

You will need :- for Baked Gulgule

• 250 g wholemeal or whole-wheat flour ( chapatti flour )
• 100 g Jaggery or dark brown soft sugar
• 2 tbsp. oil
• 1 tsp. poppy seeds
• ½ tsp. crushed fennel seeds ( saunf )
• ½ tsp. baking powder
• Water
• 3-4 tbsp. caster sugar
• 1 tbsp. cinnamon powder

Method :- Traditional Gulgule

In a one big bowl add jiggery or sugar and water, make sure water just barely covers the jaggery.
Once it has dissolve completely, strain the jaggery water.
Add all the other ingredients and combine well.
Batter should be thick but  to a dropping constancy and leave it aside for 15-20 minutes.
If you are deep frying the Gulgule ,beat the batter about 5-7 minutes, this process will make gulgule  soft and fluffy without using baking powder.
For deep frying heat oil in a karahi on a medium heat.
With a wet hand, take a golf ball sized batter from the bowl.
Shape it into a cylinder and drop it into the oil from the side of the karhai..just like pakoras.
They will float to the surface.
Cook and turning couple of times until the gugule turn golden brown and remove with a slotted spoon.
Repeat this process with the rest of the batter.
Serve warm with puri and sabji or serve as a snack with tea or coffee.

Method :- Baked Gulgule

In a one big bowl add jaggery and water, make sure water just barely covers the jaggery.
Once it has dissolve completely, strain the jaggery water.
Add all the other ingredients with baking powder and combine well.
Batter should be thick but  to a dropping constancy.
I baked Gulgule using cake pop maker.
Mix caster sugar and cinnamon powder.
As soon as gulgule ready, coat them in a cinnamon sugar, if sugar doesn't stick, then apply little melted butter or honey on gulgule then coat in a sugar.
Enjoy warm with tea or coffee.