Gulgule Recipe | Pua Recipe (Gulgula)

Candy, tender on the within, and crispy on the surface, these Gulgule (singular gulgula) are fennel-scented deep-fried balls of deliciousness from the North Indian delicacies. These fluffy, doughnut like treats are mushy and fluffy, excellent for serving along with your afternoon cup of Chai. These deep-fried sweets are made with complete wheat flour, sugar or jaggery, mashed banana, and fennel seeds. The Gulgule Recipe takes solely 25 minutes to make. Additionally known as pua, pooda, or puda in Punjabi, these pleasant snacks are nicely price each second of effort.

About Gulgule Recipe

There’s a particular ingredient on this gulgule recipe which supplies the ultimate dish a stunning mushy texture. Any guesses? Shock, it’s banana!

When you prepare dinner or bake with bananas, you already know their immense contribution to the flavour, texture, and style of your remaining product. Bananas assist give these dainty fried sweets a pleasant fluffy and mushy texture.

No Bananas? To not fear. You possibly can simply make gulgule with out them. You simply want so as to add some extra sugar and water whereas making the batter. I discussed the small print within the notes part of the recipe card towards the tip of the publish.

I got here throughout this gulgule recipe for the primary time about 12 years again when my mother-in-law shared it with me. We have been dwelling in Delhi at the moment and when it used to rain, we might make these crispy Indian doughnuts for all the household.

Like most of the recipes on the location, it is a easy recipe. In reality, they solely take 5 minutes of prep and 20 minutes of cooking time. You can also make them throughout any festive event like Holi, Diwali, Karwa Chauth, or another celebration you want.

Pua style particularly nice in chilly, wet climate, however perhaps that’s simply because they remind me of fantastic instances with my household.

What’s the Distinction Between Gulgule vs Malpua?

Gulgule has some similarities with Malpua, which is a well-liked Indian dish of shallow-fried flour pancakes glazed with sugar syrup.

• Malpua is made like a pancake and gulgula are fried like fritters (pakoda) or doughnuts.
• Malpuas are sweeter than gulgule as they’re glazed with sugar syrup.
• In gulgule, fennel seeds are added which lends a delicate candy anise taste. I additionally make one other variation of this gulgule recipe that’s cooked like a pancake.

Components & Substitutions

As promised, you don’t want many elements to make these beautiful, golden gulgule. Here’s what to seize:

• Bananas – Including bananas is non-compulsory. Bananas give a pleasant mushy texture and therefore I add them. If you don’t add bananas, you possibly can add about ½ cup sugar and a bit extra water.
• Uncooked Sugar, White Sugar or Jaggery – For sweetener; add in response to style. Please notice that I believe these pua style particularly good with jaggery!
• Complete Wheat Flour – I desire utilizing nutty-flavored complete wheat flour not solely as a result of it’s more healthy, but in addition as a result of it’s scrumptious. If wanted you possibly can swap in common all-purpose flour.
• Fennel Seeds (Saunf) – For a faint, candy anise taste.
• Inexperienced Cardamom Powder – Optionally available, however having a aromatic aroma.
• Salt – For seasoning. I used pink salt. You need to use common salt or sea salt.
• Baking Powder – For leavening. Be happy so as to add as much as 1 teaspoon for a fluffier consequence. You may also omit it completely if you happen to desire.
• Water – For one of the best taste, use filtered water.
• Oil – For deep-frying. Use any neutral-flavored, excessive smoke level oil you favor (e.g. sunflower, or avocado). You may also make these with much less oil by utilizing an Appe (aebleskiver) pan.

Step-by-Step Information

Methods to make Gulgule (Pua)

Discover under detailed directions with photographs on how gulgule or pua is made.

Make Batter

1. Take ½ cup chopped bananas and 6 tablespoons uncooked sugar in a bowl. You may also use white sugar or jaggery.

2. Mash very nicely with a fork or vegetable masher. Combine the sugar with the bananas as you go on mashing.

Ensure that the sugar dissolves as you go on mashing the bananas.

3. Add the next listing of elements to the mashed banana and sugar combination.

• 1 cup complete wheat flour
• 1 teaspoon fennel seeds
• ¼ teaspoon inexperienced cardamom powder
• ½ teaspoon baking powder
• 1 pinch of salt

You possibly can sift the flour if you need.

4. Add simply ½ cup of the water.

5. Start to combine. Then add extra water if wanted to make a batter which is neither too thick nor too skinny. The batter needs to be barely thicker than a pakoda batter.

If the flour is finely floor, then much less water will probably be wanted. If the flour is coarse, then extra water will probably be wanted.

Total you might want so as to add from 8 to 11 tablespoons water. I had used a barely coarse flour and added 11 tablespoons of water. Be aware that 8 tablespoons water is ½ cup of water.

Don’t over combine as this may increasingly result in the formation of gluten within the batter which is able to lead to a denser texture.

Fry Gulgule

6. In a heavy-bottomed deep pan, wok, or kadai warmth oil. Let the oil grow to be scorching.

Check a small portion of the batter within the oil. If the portion rises steadily by the oil, then you possibly can start to fry.

Be aware that the oil needs to be scorching (roughly 177-190 levels C or 350-375 levels F), in any other case, the batter might persist with the kadai.

7. Add spoonfuls of the batter to the oil. Fry on a medium warmth.

8. Let the gulgule grow to be gentle golden from the underside and sides, then gently flip over every gulgula. The gulgule will puff whereas frying.

Remember the fact that the oil shouldn’t be very popular, in any other case the gulgule might get burnt.

Don’t overcrowd the pan. You possibly can simply fry 8 to 12 gulgule at a time relying on the dimensions of the pan or kadai.

9. Hold turning for even frying until they’re crisp and golden. If you do not need to deep fry, then you can too make these in an appe pan (aebleskiver pan).

10. As soon as they’re golden brown, take away them with a slotted spoon and place on kitchen paper towels to empty.

Fry the remaining gulgule on this method in a complete of two to three batches.

Be aware that bananas will give a darkish brown hue to the fritters. The sugars within the bananas caramelize when frying giving a darkish golden shade. If the fritters start to get too browned or burnt, then decrease the warmth.

11. Serve Gulgule or Pua scorching with Masala Chai or Ginger Chai.

Serving Options

Principally I make these as a tea-time snack. We often have them with chai. You possibly can even serve them with Rabri (sweetened thickened milk) or Rice Kheer. You possibly can even make these as an after faculty snack for teenagers.

Professional Ideas