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Soft, fluffy, and sweet Indian doughnuts made with whole wheat flour and jaggery. These delightful fritters, flavored with fennel and cardamom, are a perfect tea-time snack or festive treat.
Prepare Jaggery Syrup
Create the Batter
Rest the Batter
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Soft, fluffy, and sweet Indian doughnuts made with whole wheat flour and jaggery. These delightful fritters, flavored with fennel and cardamom, are a perfect tea-time snack or festive treat.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 427.52 calories per serving with 6.47g of protein, it's a beginner-friendly recipe perfect for snack or dessert.
Deep-Fry the Gulgulas
Drain and Serve
Mix in 2 tablespoons of desiccated coconut or finely chopped nuts like almonds or cashews into the batter for extra texture and flavor.
Replace half of the whole wheat flour with millet flour (like bajra or ragi) for a different nutritional profile and taste.
Add a pinch of nutmeg powder or 1/4 teaspoon of dry ginger powder (sonth) to the batter for a warm, spicy note.
For a lower-oil version, you can cook the gulgulas in a preheated appe (paniyaram) pan. Grease the molds, fill with batter, and cook on low heat, turning until golden brown on all sides.
The combination of carbohydrates from whole wheat flour and simple sugars from jaggery provides a quick and sustained source of energy, making it a satisfying snack.
Made with atta (whole wheat flour), gulgulas contain dietary fiber which is beneficial for digestive health and helps in promoting a feeling of fullness.
Jaggery is an unrefined sugar that retains more minerals than white sugar, including iron, magnesium, and potassium, which are important for various bodily functions.
Gulgula is a traditional sweet treat and should be enjoyed in moderation. While it contains whole wheat flour and jaggery, which offer some fiber and minerals, it is deep-fried and high in sugar and calories. It's best considered an occasional indulgence rather than a health food.
One serving of Gulgula (approximately 5 pieces) contains around 400-425 calories. The exact number can vary based on the size of the gulgulas and the amount of oil absorbed during frying.
Yes, you can. If you omit the banana, you can replace it with 1/4 cup of plain yogurt (curd) or a little extra water to achieve the correct batter consistency. The banana adds natural sweetness and softness, so the texture might be slightly different.
Baking is not the traditional method and will result in a very different texture. Instead of being soft and fluffy like a doughnut, they will be more like a dense, sweet bun or muffin. For a less oily alternative, using an appe (paniyaram) pan is a better option.
Store leftover gulgulas in an airtight container at room temperature for up to 2 days. They may lose some of their crispness. You can reheat them in an air fryer for a few minutes to refresh them.
Hard gulgulas are usually a result of a batter that is too thick or not resting the batter long enough. Ensure your batter has a thick but flowy, dropping consistency. If it's too stiff, add a tablespoon of water at a time until it's right.