Gulgule
Gulgule are soft n juicy and are easy to make. Crisp from outside and deliciously soft from inside. Mostly made on the occasions of Indian festivals like Karvachauth, Ahoi, etc. Can be stored for up to 2-3 days.
Ingredients
- 2 cups Wheat Flour
- 1 cup Sugar/Jaggery
- 1 tbsp Saunf crushed
- 1 cup Milk
- 1 tbsp Ghee
- Oil for Frying
Instructions
- Mix sugar in milk and then heat a little, so as to dissolve sugar completely. Keep aside to cool.
- Take flour in a bowl, add 1 tbsp ghee and cooled sweet milk in it stirring continuously so that no lumps are formed. Add ¾-1 cup water to make the batter of slightly thick consistency.
- Keep it covered for 10-15 minutes.
- Again beat the batter slightly and add crushed saunf, mix nicely.
- Heat oil in a kadhai, now pour little batter into the hot oil to make pakoras. Fry till they are golden brown in colour.
- Gulgule are ready to serve.