When Holi 2023 meets the International Year of the Millet in the form of these Bajre Ke Gulgule, how can the celebrations be anything short of spectacular? These Bajre Ke Gulgule are indulgent, delicious and very easy to prepare. Made with Pearl Millets, they are also the boost of health you need.
Holi is popularly known as the festival of colours, but apart from the gulaal that makes people look colourful, it’s the food that makes this festival stand out. Vibrant, varied and absolutely delicious, there are a number of dishes that are traditionally associated with Holi. The list includes everything from Gujiya to Malpua. Gulgule is just one of those innumerable dishes. Traditionally, Gulgule are basically Indian doughnuts prepared with wheat flour, jaggery, milk and then deep-fried.
Popular in North India, Gulgule are also prepared for other festive occasions like Karva Chauth. These deep-fried delicacies are crispy, spongy, sweet and lip-smackingly yummy. One might say that Gulgule are fried, and therefore unhealthy. But did you know, there are varieties of Gulgule you can whip up with very little hassle to make the dish healthier?
The simplest of these versions is known as Bajre Ke Gulgule, made with pearl millet flour. As you may know, based on a proposal by India, the United Nations has declared 2023 as the International Year of the Millet. This especially makes the Bajre Ke Gulgule recipe a must-have for Holi 2023. When millets like pearl millet meet a traditional Holi recipe, the results are bound to make Holi 2023 celebrations even more colourful and special. Here’s the Bajre Ke Gulgule recipe for you to try.
Image courtesy: Facebook/Jyotika
1 cup Bajra flour
¼ cup granulated sugar
¼ tsp nutmeg powder
¼ tsp fennel powder
¼ tsp cardamom powder
4 tbsp milk
Water, as required
Oil or ghee, to fry
1. Place the Bajra flour in a large bowl.
2. Add the sugar, nutmeg powder, fennel powder, cardamom powder and mix well.
3. Now add the milk and water to make a thick batter.
4. Heat oil in a wok.
5. Take some of the batter in your hand, then using your fingertips, drop round but big droplets of the batter into the oil.
6. Fry the Gulgule until they turn golden-brown. Follow the same process with the rest of the batter.
7. Serve all the Gulgule hot, with a sprinkling of granulated sugar, or as they are.