Khapli Wheat

Gulgule Recipe: A Soft And Nutty Treat For Healthy Festive Dining

Gulgule are deep-fried sweet balls, known as pua, pooda or puda in North Indian states. Crispy on the outside, they remain tender on the inside, with the aroma of cardamom powder and fennel seeds. They are often found in Indian festivities like Ahoi Ashtami, Basoda Pooja, Karwa Chauth, Diwali, and Holi, where their caramel-like sweetness contrasts with other sugar-based sweets. This recipe uses Aashirvaad Chakki Khapli Atta, making it a healthier and traditional grain spin on the classic version.

Khapli flour is richer in nutrients than regular wheat flour; it has a lower glycemic index and gluten content and is higher in protein and fibre. These nutritional qualities make this traditionally prepared gulgule recipe a healthy choice, especially for individuals who experience common issues such as heaviness and bloating. Additionally, this flour imparts a nutty, earthy flavour, resulting in a rustic appearance not found in the usual recipe.

Here is the list of classic gulgule ingredients that you need:

• Banana: 1 ripe

• Raw Sugar: 6 tbsp

• Aashirvaad Chakki Khapli Atta: 1 cup

• Fennel Seeds: 1 tsp

• Green Cardamom Powder: 1/2 tsp

• Salt: a pinch

• Baking Powder: 1/2 tsp

• Water: 10 tbsp

• Oil: 2 cups

Using a banana is optional. It gives a perfect soft texture. Baking powder is used for a fluffier texture. Also, salt can be regular, sea or pink salt.

Start the gulgule-making journey by finely chopping ripe banana in a mixing bowl. Make sure to cut it into small, round slices, circular discs that look like coins, as this helps with the next step. Now add the sugar to the mixing bowl with the bananas. Then mash them very well with a fork or a vegetable masher. Mix the sugar with the bananas to ensure that the sugar granules dissolve properly.

To the mashed banana mixture, add the khapli wheat flour, fennel seeds, baking powder, cardamom powder and salt. Then add a cup of water first, mix well and add more water if required. This helps to bring the batter to the right consistency, neither too thick nor too thin. The batter for the gulgule recipe should be slightly thicker than a pakoda batter. The right consistency determines the final texture, shape and how much oil they will absorb while deep-frying.

In a deep frying pan or kadai, heat the oil until hot. Then, using a spoon or your hand, drop spoonfuls of the batter into the hot oil. Fry the gulgule on medium heat. The gulgule will puff up while frying. When one side is light golden, gently turn it over and fry the other side. Keep turning and frying them until they are golden brown. Once they are fully cooked, remove them and place them on a paper towel to absorb excess oil.

Serve the gulgule immediately after frying. While gulgule taste best as they are, you can also have them as a tea-time snack. Soft and yummy gulgule paired with a hot cup of chai provides an utterly delicious experience. During festivals, serve them with rabri or rice kheer. Apart from that, you can even make them an after-school snack for your kids. For storage, they can be kept outside the refrigerator for a few days.

A perfect gulgule recipe always starts with a perfect batter, so first, do not overmix it. Khapli flour requires extra hydration, so use the water quantity accordingly. Do not forget to use baking powder in the batter for a fluffier texture. In the frying process, the oil should not be too cold, otherwise the batter may stick. The oil should also not be very hot; otherwise, the gulgule may burn. Also, do not overcrowd the pan, as it can make the batter stick together.