Desserts
Gulgulas
Bite-sized fried dough balls with coconut and cardamom, tossed in cinnamon sugar. This recipe is sponsored by SASKO.
These gulgulas take me back to my Nani's (my maternal grandmother's) kitchen. So many of the recipes I have been sharing this year come from my mum, but we also spent many Diwalis at my Nani's house – and whilst resources may have been limited, you were not allowed to leave without eating something!
To her, and to me, taking the time and care to make something homemade is the best way to show love. You do not need pricey ingredients or fancy techniques for your bakes to show how much you care – a bag of flour, a few pantry staples and a little patience are all it takes. So when I heard about SASKO's Bake It Better campaign, its philosophy really resonated with me: people who care make things better.
Gulgulas are little fried dough balls, a bit like mini doughnuts, fragrant with cardamom and coconut. This recipe is inspired by my Nani's, and it is so easy – one bowl, no kneading and no proving. When you first mix it, the batter is very runny, but don't panic! As it rests for an hour, the flour soaks up the milk and it thickens a bit. Then it's just a matter of dropping little blobs into the oil with damp fingers (the water stops the batter sticking to you), and tossing them in cinnamon sugar while they are still warm.
These are the perfect Diwali treat – they're bite-sized, so even if people can't stay long while dropping off parcels, they won't leave empty-handed. They are best eaten as fresh as possible, but given how quickly they disappear, that really is not a problem 🙂
Happy baking!
The recipe
Gulgulas
Makes about 30 gulgulasPrep 5 minCook 20 minTotal 1 hr 25 min
adventureswithsugar.com/gulgulas/
Method
Method: gulgulas
- Rub in the butter: In a large bowl, mix the flour and baking powder. Rub the butter into the flour mix with your fingertips until it has a breadcrumb texture.
- Add the rest of the dry ingredients: Then add the coconut, sugar and cardamom, and mix well.
- Make the batter: Add the lukewarm milk and vanilla essence, and mix to form a runny dough.
- Let rest: Leave the batter to rest for an hour. It will thicken a bit.
- Heat the oil: Heat the oil in a small, deep pot to around 160˚ Celsius.
- Fry a test gulgula: Dip your fingers in water, pick up a small amount of batter and gently drop it into the oil. Fry for 3 – 4 minutes, or until golden on the outside and floating on top of the oil, then break it open to check that it is cooked through. If it is brown outside but still raw inside, your oil is too hot, so let it cool down a little.
- Fry the rest: Once you are happy with the test one, fry the rest in batches (don't overcrowd the pot), dipping your fingers in water before each one. Fry for 3 – 4 minutes, or until golden on the outside and floating on top of the oil, then drain on paper towel.
Method: cinnamon sugar
- Mix: Mix the sugar, cinnamon and nutmeg in a bowl.
- Coat the gulgulas: Let the gulgulas cool slightly, then toss them in the cinnamon sugar.
What should I know about making these?
Is the batter meant to be so runny?
Yes! It thickens a bit as it rests, but it will still be a soft, sticky batter rather than a dough you can roll.
Why do I need damp fingers?
The water stops the batter sticking to your fingers, so it drops neatly into the oil.
Why are my gulgulas raw in the middle?
Your oil is too hot, so the outside browns before the inside cooks. This is why I always fry a test one first – let the oil cool a little and try again.
How long do they keep?
Not long – they are best served as fresh as possible, ideally on the day you make them.
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