Gulgulay
Home-style, with every amount and step. Tick things off as you go.
- Time
- 30 min
- Makes
- about 20 gulgulay
Ingredients
Missing something?
- No wheat flour (atta)? Use maida (plain flour), the result is softer.
- No sugar? Use jaggery (gur) or honey, added gradually.
- No milk? Use milk powder mixed with water, or diluted tinned milk.
Method
- Mix the sugar (or gur) with the milk until it dissolves.
- Add the atta, fennel, cardamom and baking soda and mix into a thick batter that drops slowly from a spoon. Add a little more milk if needed. Rest for 10 minutes.
- Heat the oil on medium-low heat. With wet fingers or a spoon, drop small balls of batter into the oil.
- Fry for 5–6 minutes, turning, until puffed and deep brown all over. Drain on paper.
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