Wheat Gulgule Recipe

Name: Wheat Gulgule Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 20 pieces
Ingredients: 1 cup wheat flour; ½ cup sugar; 2 tsp fennel seeds (saunf); 1-1.5 cup milk; 2 cup refined oil for frying

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
20 pieces
Calories
196 kcal
Course
Dessert
Cuisine
Indian

Wheat Gulgule Recipe

Iris Warren

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Whole wheat Gulgule or Pua are made by frying the smooth batter of wheat flour, sugar and milk flavoured with fennel seeds.

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Ingredients

Servings

1 cup wheat flour
½ cup sugar
2 tsp fennel seeds (saunf)
1-1.5 cup milk can adjust
2 cup refined oil for frying can use any other oil

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Instructions

Gather all the ingredients. Make sure milk is warm and not hot. The room temperature is also fine. It's just that you have to mix it really well. I prefer to use a large bowl rather than a blender. Since we add sugar, the mixture is sticky and I avoid wasting it in blender.Take a large bowl, add wheat flour preferably after sieving. Add sugar and saunf. Gradually add milk and keep mixing.
Initially, it would look like bread crumbs. Keep adding milk and keep mixing so that no lumps are formed. It takes about 5 minutes of mixing. Not very runny rather little thick batter is preferred.Take an Iron Kadai and heat oil while you mix the batter. Take half-full spatula and carefully put it in Kadai for frying. Make sure the oil is hot and flame is low. Keep adding till the Kadai is almost full.
If everything is right, you will find tough to flip the gulgule for frying from the other side. Nothing to worry as its normal. I use a dry knife to flip them and hold with spatula.
Once they are fried from both sides, make the flame high just before you take them out. They would become dark brown from outside. Keep them on a clean newspaper. They might stick to tissue so avoid it.Make another batch.
The soft Gulgule are ready! Enjoy!

Notes

Use Warm Milk for making the batter for Gulgule.
Never add more sugar as it makes sticky gulgule. Slightly less than normal is good.
Mix batter really well. That's the key step to ensure there are no lumps and the gulgule are round/oval in shape.
Place the gulgule batter in hot oil and not warm or they might split up.
You shall make sure that the Kadai is almost full or else the gulgule might be cooked up faster, which means cooked from out but raw from within. Also, the flame shall be low while frying and high just before you take them out.
Use Iron Kadai for best results.