Gulgule and gur ke poode Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine wheat flour, jaggery, fennel seeds, and cardamom powder.
• STEP 2.Gradually add water and mix well to form a thick batter.
• STEP 3.Heat oil in a deep pan for frying.
• STEP 4.Drop spoonfuls of the batter into the hot oil and fry until golden brown.
• STEP 5.Remove the fritters from the oil and drain excess oil on a paper towel.
• STEP 6.Serve the Gulgule and Gur ke Poode warm as a dessert or snack.

Cooking Tips

• Make sure the jaggery is finely grated or powdered to ensure it mixes well with the batter.
• Adjust the sweetness according to your preference by adding more or less jaggery.
• You can add chopped nuts like almonds or cashews to the batter for added crunch and flavor.

Storage and Serving

• Gulgule and Gur ke Poode are best served fresh and warm.
• If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
• Reheat the fritters in a microwave or oven before serving to regain their crispiness.