Gulgule is a traditional Maharashtrian sweet that holds a special place in festive celebrations and family gatherings. This recipe is simple yet flavorful, combining the richness of black jaggery and the aromatic spices like nutmeg and cardamom. It's a delightful treat that brings back memories of homemade goodness. Perfect for those who love authentic Indian sweets!
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a mixing bowl, combine wheat flour, dry coconut, milk powder, and baking soda.
Crush the eliachi and nutmeg into a fine powder and add it to the mixture.
Gradually add black jaggery to the mixture, ensuring the consistency is thick enough to form small balls.
Heat oil in a pan and deep fry the gulgule until golden brown.
Serve warm and enjoy the sweet Maharashtrian specialty!
Ensure the jaggery is melted properly to achieve the right consistency for the batter.
Fry the gulgule on medium heat to avoid burning and ensure even cooking.
You can add a pinch of saffron for an enhanced flavor and aroma.
Can I use regular jaggery instead of black jaggery?
Yes, regular jaggery can be used, but black jaggery gives a richer and more authentic flavor.
Can I skip the milk powder?
Yes, milk powder is optional and can be skipped if unavailable.
What oil is best for frying gulgule?
Any neutral oil like sunflower or vegetable oil works well for frying.
How do I store leftover gulgule?
Store them in an airtight container at room temperature for up to 2 days.
Can I make gulgule gluten-free?
You can try substituting wheat flour with a gluten-free flour blend, but the texture may vary.
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting
