Gulgule are lightly sweetened, golden eggless mini Indian doughnuts, made with few ingredients. They are so easy to prepare.
Gulgule are widely prepared and eaten in North India and Rajasthan during most of the festive season.
📖 Recipe
Gulgula Recipe
Gulgula are a traditional Indian sweet snack made with whole wheat flour, jaggery, and fennel. This recipe includes both the classic deep-fried version and a baked version coated in cinnamon sugar.
Ingredients
Traditional Gulgula
- 250 grams whole wheat flour chapati flour
- 100 grams jaggery or dark brown soft sugar
- 1 teaspoon poppy seeds
- ½ teaspoon fennel seeds lightly crushed
- water as needed
- oil for deep frying
Baked Gulgula
- 250 grams whole wheat flour chapati flour
- 100 grams jaggery or dark brown soft sugar
- 2 tablespoons oil
- 1 teaspoon poppy seeds
- ½ teaspoon fennel seeds lightly crushed
- ½ teaspoon baking powder
- water as needed
Cinnamon Sugar Coating
- 3 to 4 tablespoons caster sugar
- 1 tablespoon ground cinnamon
Instructions
Traditional Gulgula
- Place the jaggery and enough water to just cover it in a large bowl.
- Once the jaggery has dissolved completely, strain the liquid to remove any impurities.
- Add the whole wheat flour, poppy seeds, and crushed fennel seeds.
- Mix to form a thick batter with a dropping consistency.
- Leave the batter to rest for 15 to 20 minutes.
- Beat the batter for 5 to 7 minutes to incorporate air and help create soft, fluffy gulgule.
- Heat oil in a deep kadai over medium heat.
- With wet hands or a spoon, drop small portions of batter into the hot oil.
- Fry until golden brown, turning occasionally for even cooking.
- Remove with a slotted spoon and drain on kitchen paper.
- Serve warm.
Baked Gulgula
- Dissolve the jaggery in water as above and strain.
- Add the whole wheat flour, oil, poppy seeds, crushed fennel seeds, and baking powder.
- Mix into a thick batter with a dropping consistency.
- Cook in a cake pop maker or similar appliance according to the manufacturer's instructions until golden and cooked through.
Cinnamon Sugar Coating
- Mix the caster sugar and ground cinnamon in a bowl.
- While the baked gulgule are still warm, roll them in the cinnamon sugar mixture.
- If the sugar does not adhere well, lightly brush the gulgule with melted butter or honey before coating.
Notes
- The traditional version relies on beating the batter rather than baking powder for a lighter texture.
- Adjust the amount of water as needed to achieve a thick dropping consistency.
- Serve warm with tea, coffee, or alongside puri and sabzi.
- The baked version is best coated in cinnamon sugar while still warm.
Nutrition
Calories: 125kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 11mg | Potassium: 96mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 1mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
These little deep fried jaggery and wheat flour fritters are so incredibly moreish straight out of the pan, the fennel seeds running through the batter give them such a lovely fragrance and they remind me so much of being a child and waiting by the stove for the first batch to be ready.
Anna | ANNAdventure says
YUM!!! These look so delish!
jcookingodyssey says
Thank you Anna 🙂
Shobha says
I prefer the traditional ones.. 🙂
jcookingodyssey says
Lol...if health permits , I would go for traditional one too 😉
Mayuri Patel says
I have never had gulgule, but your preparation looks so tempting that I have bookmarked this recipe.
jcookingodyssey says
Thanks Mayuri..please do try, once eaten never forgotten 🙂
Simplyfood says
Thanks for sharing the baked version I am going to try this.
jcookingodyssey says
Thanks Nayna...for ages I've wanted to post this recipe, do let me know 🙂
Home Cooked food says
love to see you back in action, love this gulgule too. hope you are doing ok right now,
jcookingodyssey says
Thank you Linsy..I am doing okay. 🙂
Mina Joshi says
I have never had gulgule so will definitely be trying out your recipe.
jcookingodyssey says
Thank you Minaben..let me know how they turn out 🙂