Gulgula

Instructions

1. 1

   Prepare Jaggery Syrup

   • In a small saucepan, combine the grated jaggery and warm water.
   • Heat over low-medium heat, stirring continuously for 2-3 minutes until the jaggery completely dissolves.
   • Remove from heat and strain the syrup through a fine-mesh sieve into a bowl to remove any impurities. Allow it to cool to room temperature.
2. 2

   Create the Batter

   • In a large mixing bowl, combine the atta (whole wheat flour), fennel seeds, cardamom powder, baking soda, and salt. Whisk well to mix the dry ingredients evenly.
   • Add the mashed ripe banana to the dry ingredients.
   • Gradually pour in the cooled jaggery syrup while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to thick pancake batter, easily droppable from a spoon.
3. 3

   Rest the Batter

   • Cover the bowl with a lid or cloth and let the batter rest at room temperature for at least 15-20 minutes. This step is crucial for allowing the flour to hydrate, resulting in softer, fluffier gulgulas.
4. 4

   Deep-Fry the Gulgulas

   • Heat oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking. Test the temperature by dropping a tiny amount of batter; it should sizzle and rise to the surface steadily.
   • Wet your fingers with a little water to prevent sticking. Carefully drop small, tablespoon-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches of 5-6 at a time.
   • Fry for 4-5 minutes, turning them occasionally with a slotted spoon to ensure even cooking. They will puff up and turn a deep golden-brown color.
5. 5

   Drain and Serve

   • Once evenly golden brown and cooked through, remove the gulgulas from the oil using a slotted spoon, letting the excess oil drip back into the pan.
   • Place them on a plate lined with paper towels to absorb any remaining oil.
   • Serve hot or warm as a delightful snack with tea or as a simple dessert.