Gulgule are golden, fluffy, deep-fried sweet Doughnuts made from whole wheat flour, jaggery or sugar, and flavored with fennel seeds—a beloved treat in North Indian households.
Today’s sweet is made generally for Diwali, and I have given it a mild twist adding pistachio meal and glazing it with sugar syrup and pistachios like the original Gulgula, which is the Indian equivalent of doughnuts.
Where did gulgule originate?
Gulgule can be thought of as India’s answer to the doughnut—specifically, a rustic, wholewheat version that closely resembles beignets. These sweet, deep-fried delights are believed to have originated in the Indian state of Uttar Pradesh. Unlike the frosted or filled doughnuts of the West, gulgule are simple yet flavorful, often infused with jaggery and fennel. Traditionally, they hold a special cultural significance: in many households, it’s customary for a new bride to prepare gulgule when the groom’s relatives visit for the first time, symbolizing warmth, welcome, and the beginning of her role in the family..
Prep time : 20 mins , Resting time : 10 mins
Frying time : 15 mins | Makes : Approx a dozen pieces
Ingredients to make Whole Wheat Gulgule:
- Whole wheat flour – 1/2 cup
- Fine sooji / Chiroti Rave – 2 TBSP
- Salt – a pinch
- Milk Powder – 4 TBSP
- saunf / fennel seeds – 1 tsp
- Pistachio meal – 1/4 cup
- Warm water – 1/4 cup, or as needed
- Oil – for frying (approx 1 cup)
Syrup:
- Powdered sugar – 1/2 cup
- Water – as required
- Saffron strands – few
Garnish : Chopped pistachios
PIN FOR LATER
How to make Wholewheat Gulgule:
- Sieve wholewheat flour along with salt and fennel (saunf seeds). Add Fine Sooji and milk powder and mix well.
- Now add pistachio meal (roasted and powdered pistachio) and mix well. Add warm water little by little and make a semi soft dough. Cover and rest for 10 mins. Do not over knead, just use optimal water to bring it all together, just as you would for gulab jamun or badusha / balushahi..
- Do not rest for more than 10 minutes, else it will drink more oil while frying
- Make a syrup with sugar and water for 1 string consistency. Add saffron strands and keep aside. Keep the syrup warm till the gulgule is fried.
- Make small roundels from the dough of equal sizes (makes approx 12-13 roundels). Heat oil to medium heat and fry them on low flame till the cover turns golden brown (like a gulab jamun).
- Drain on absorbent paper.
- While still warm, drop them in the sugar solution and let them stay there for 2-3 hours till they swell and absorb the syrup.
- Transfer to a serving dish, pour rest of the syrup if any and garnish with chopped pistachios and Varq (silver foil).
WholeWheat Pista Gulgule | Indian Sweets | Festival Recipes
Equipment
- Bowl
- Sieve
- Deep Fry Pan
Ingredients
- 1/2 cup Whole wheat flour
- 2 TBSP Fine sooji Chiroti Ravq
- 1/16 tsp Salt or a pinch
- 4 TBSP Milk Powder
- 1 tsp fennel seeds saunf
- 1/4 cup Pistachio meal
- 1/4 cup Warm water or as needed
- 1.5 cups Oil – for frying approx
- 1 TBSP pistachios chopped, for garnish
- 1/2 cup Powdered sugar
- 1/4 cup Water or as required
- 1/2 tsp Saffron strands
Instructions
- Sieve wholewheat flour along with salt and add fennel (saunf seeds). Add Fine Sooji and milk powder and mix well.
- Now add pistachio meal (roasted and powdered pistachio) and mix well. Add warm water little by little and make a semi soft dough. Cover and rest for 10 mins. Do not over knead, just use optimal water to bring it all together, just as you would for gulab jamun or badusha / balushahi..
- Do not rest for more than 10 minutes, else it will drink more oil while frying
- Make a syrup with sugar and water for 1 string consistency. Add saffron strands and keep aside. Keep the syrup warm till the gulgule is fried.
- Make small roundels from the dough of equal sizes (makes approx 12-13 roundels). Heat oil to medium heat and fry them on low flame till the cover turns golden brown (like a gulab jamun).
- Drain on absorbent paper.
- While still warm, drop them in the sugar solution and let them stay there for 2-3 hours till they swell and absorb the syrup.
- Transfer to a serving dish, pour rest of the syrup if any and garnish with chopped pistachios and Varq (silver foil)
Have seen the maida gulgula… Whole Wheat is a nice variation… and these cute gulgulas are so tempting!!
Sowmya
Oh wow..these must have tasted fantastic..they look so adorable and anyway I love sweets made of wheat flour..so Indian and the flavors blend so well ..the saffron and Pistas all add up to the aromas and richness.super one..and this will last a few days for sure..hey how about sending acrooss a few..:))
Very pretty looking sweets..and a neat twist..:)
Wow!!!They look totally awesome…chennaikku anpungo:-)
wow wow fabulous pista gulgula looks super delicious and yumm .. a very interesting twist to usual gulgulas 🙂 tempting me dear !!
Would love to munch some, very attractive and addictive gulgula..
happy bday to the lil princess, she is already one, cant believe and this seems like a perfect recipe to celebrate, lovely presentation
so gorgeous – all of these treats are making me so hungry as I read these posts at 11:30 at night – it is taking all of my self control to NOT to go to the kitchen for a late night snack
Look delicious and sinful… awesome
Nice and a healthy twist for the traditional gulgule!
Gulgula looks so delicious . Nice twist ….
Wonderful variation with whole wheat flour. Sprinkled with Pistachios they look stunning.
wow mouth watering…yummyy…
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Such an interesting and yummy looking dessert.
WHole wheat sweet is a new one for me…These look delicious!
Wow this is a new one for me. Love the use of whole wheat flour.
This is again a new sweet to me….looking very delicious!!!
Pistachio gulgle looks tempting kalyani! Love such bite sized treats. That pistatchio meal into the dough must give nice aroma and texture to these delish bites! I m definitely trying this for our weekend treats!
Thank you, Priya. Do try..
These soft wholewheat gulgule remind me of melt in mouth spongy gulab jamuns. They look so similar. Would like to try it soonest. Tips too are informative. Nice post.
Thanks Neha.
Your gulgule recipe has brought back fond memories of my mother in law. She would always make gulgule for janmashtami for offering to Ladu Gopal. This is one thing I didn’t learn from her. But I now have your recipe to follow.
aww. that’s so sweet. Bet it’s a treat for Laddo Gopal! Do try it when possible..
Yummy! This gulgule looks and sounds addictively delicious. A kind of cross between gulab jamun and appam. I am making this now.
great Radha.. Do try and let me know how you liked these Gulgule..
I love trying out Indian desserts, i will surely give this a try as this is uncharted grounds for me. The wholewheat version is certainly a boon.
awesome, Seema! Do try