Easy Gulgula Recipe
Here in SA we call it Gulgula, it is similar to deep-fried drop doughnuts. We use nutmeg, cardamom or some use vanilla for the flavouring. For the Gulgule or Pue fennel is used and some add banana. It’s amazing how in different parts of the world we make similar treats with slight variations. There are some recipes here in SA that also adds bananas to the list of ingredients. But for me that’s a NO. I still remember how my mum made them, pillowy soft on the inside and crisp on the outside. We only ever made Gulgulas during a prayer or a festival. Therefore it had to be offered to the Lord first and only then could we eat it. So we hardly ever ate it warm. And for some odd reason I’ve come to like it that way. When I was testing this recipe it felt odd eating a warm gulgula. However, I did appreciate that extra crispness which I hardly ever got to experience before.
Everyone has their own version of a gulgula. I wanted mine to be as authentic as I remember it. My cousin said I should use cake flour with a bit of self-raising flour and baking powder. I did try it that way but I personally did not like it. It was far too light and airy and that’s not the way I remember Gulgula. However, everyones taste is different so each to their own. I am still very old-fashioned and I prefer sticking to recipes just as I remember them from home. After all my blog is that place called home. When I feel nostalgic these are the recipes I want to go back to. I will leave the new inventions to the creative cooks, that’s looking for some adventure. I want to stick to my roots. Ingredients Required To make the gulgula you will need self-raising flour, sugar, cardamom powder, dessicated coconut, almond powder and milk. I don’t like the taste of baking powder, as I have said before. Therefore I prefer self-raising flour. You can use cake flour with a teaspoon of baking powder if you prefer. You can also omit the dessicated coconut if you prefer. I love coconut so I always add some.
How to make the Gulgulas Gulgulas are pretty simple to make. You will need to sift the flour in a bowl. Add the dry ingredients and mix it all together. The milk is then added, a little at a time. You will need to form a thick batter. If the batter it too thin then you will have tails forming when frying the gulgulas. If your batter is of perfect consistency you will have perfectly round gulgulas. You can watch the video for the consistency. Gulgulas are best eaten fresh. However, you can store them in an airtight container if you haven’t eaten them all. They will not have the same crispness but it will still taste good. More Recipes to try: Best Vada Recipe Flaky Poli Recipe Easy Gulab Jamun If you loved this, please share!
