WholeWheat Pista Gulgule | Indian Sweets | Festival Recipes
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.
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)
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