I haven't written in a while. Lots of life changes have occurred and I was a bit busy adjusting to that. Life is definitely more fuller now than it has ever been and slightly hectic but in a different way. So I am happy to be able to sit down for a bit and write out this recipe.
Today's recipe is for gulgullas. The best way to describe them would be as Indian-spiced donut holes. This is a recipe that mum is very happy with currently. She used to say that she was not the greatest at making gulgullas so it was never her go-to snack to make. Funnily enough, it is one of my father's favorite snacks. I think mum is finally happy with her gulgulla recipe and makes them quite often now. They are crispy on the outside, soft and fluffy on the inside with just the right amount of sweetness and spices. Best of all, they are a cinch to put together with ingredients you probably already have sitting around in your pantry.
The classic recipe does not use bananas but this recipe does. Bananas can be left out and maybe I will post the classic recipe at a later time. All you have to do is mix the batter up. The batter should be like a cake batter almost.
Let the batter sit for about ten minutes and use an ice cream scoop to drop in batches of batter into hot oil. They will puff up and brown. Remove from oil when brown on all sides and drain on paper towels.
Gulgullas can be enjoyed as is and are great as an afternoon snack along with chai. SO give this a try and let me know what you think in the comments section below!
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Prep time 10 minutes
Fry time 20 minutes
-2 cups flour
-2 tsp baking powder
-1/2 cup granulated white sugar
-1 tsp ground cardamom
-1 ripe banana mashed
- water to make loose batter
-4 tbsp milk powder (optional)
-2 tbsp ghee
-vegetable oil for frying
Mix all ingredients together to make a loose batter. Let rest for 10 minutes.
Heat up oil on medium heat.
Using an ice cream scoop or melon baller, drop batter into hot oil.
Fry until dark brown.