Authentic Kumaoni Gulgule with Jaggery
Crispy on the outside and soft on the inside, these traditional sweet wheat dumplings are infused with rich jaggery and fennel seeds. A comforting Pahadi treat enjoyed during festive occasions.
35min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Dissolve the jaggery powder completely in warm water to make a smooth syrup, then let it cool to room temperature.
2
In a mixing bowl, combine the whole wheat flour, fennel seeds, pinch of salt, and baking soda.
3
Gradually pour the jaggery water into the flour mixture, whisking continuously to form a thick, smooth batter without lumps.
4
Let the batter rest for 15 to 20 minutes so the flavors meld and the flour absorbs the moisture.
5
Heat mustard oil or ghee in a deep kadhai over medium heat.
6
Drop small portions of the batter carefully into the hot oil using your fingers or a spoon.
7
Fry on medium-low heat, turning occasionally, until the gulgule turn deep golden brown and crisp.
8
Remove with a slotted spoon, drain excess oil on paper towels, and serve warm or at room temperature.
Ingredients
1 cup whole wheat flour (atta)
1/2 cup jaggery powder
1/2 cup warm water
1 tsp fennel seeds (saunf)
1 pinch baking soda
A pinch of salt
Mustard oil or ghee for deep frying
*This AI-generated recipe may contain inaccuracies.