Gulgule are simply put sweetened whole-wheat flour fritters. It's a very traditional recipe, made in Indian households during Shravan Month of Hindu Calender and some festivals.
At my mom's place its made on several festivals. As kids we used to wait for these festivals simply for these goodies..
This time I noticed on Facebook that a lot of people make it in combination with Kheer. Although I make both I had never made them together. I was nudged by a few friends to try it as a combo. So here it is.
I must say it is a beautiful combo.
Whole wheat flour 1 1/2 cup
Jaggery Powder 1 1/4 cup
Fennel powder 1 tsp
Nutmeg powder 1/2 tsp
Ginger powder 1/2 tsp
Water 325 ml
Oil for frying
Sieve all the dry ingredients.
Mix them well.
Now slowly add water till you get a thick paste.
Whisk it with your hand for a couple of minutes.
Cover and let it rest for 30 minutes.
Now add more water to make the batter of dropping consistency.
Heat oil in a karahi.
Drop spoonful of batter into hot oil, fry on medium heat till redddish golden.
Remove on absorbent kitchen towel, so that excess oil is absorbed.
Fry few at a time.
Batter consistency is very important to get fluffy gulgule.
It should neither be very thick nor thin.
It should be of dropping consistency.
While frying if you feel, the remaining batter is thickening, then add a tsp of water at a time to correct the consistency.