Dear reader, the weather here is pretty gloomy today probably on account of the big hurricane in Southern California so I thought today would be the perfect day to start writing again. I am pretty excited to re-start my food blog journey with this fall-friendly, brand-new fusion recipe and brand-new creation called Pumpkin Spice Gulgulas! Gulgulas are sweetened and fried dough balls almost like donut holes. These Pumpkin Spice Gulgulas are so tasty and so perfect for fall. Crunchy on the outside, tender and warm on the inside. Have these with a cup of coffee or chai and oh my word!
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So I came up with the idea for this recipe based on my Mum's Banana Gulgullas and my Sweet Potato Casserole Gulgullas. Since fall is coming, what better way to welcome fall with Pumpkin Spice everything and why should gulgulas be left out ? This recipe is super simple and you probably have all the ingredients in your fall pantry already. You basically need flour, sugar, pumpkin puree, baking powder, vanilla extract, pumpkin pie spice and some water. Just have to mix all the ingredients together. Add water in batches until you get a thick pancake or cake batter-like consistency. Then just let the batter sit for ten minutes. Then fry them up in a good fry oil using an ice cream scoop. The very traditional way of making gulgulas involves scooping and dropping batter with your hands. I have not mastered this art yet and so ice cream scoops it is! Once gulgulas puff up and turn a nice toasty brown, remove from the oil, drain on paper towels and enjoy as is!
I did the extra step of rolling the pumpkin spice gulgulas around in a mix of equal parts sugar and pumpkin pie spice. This really upped the texture and flavor of the already tasty plain pumpkin spice gulgulas. We have always enjoyed gulgulas plain with some red tea (laal cha) but some folks also like to add raisins in the batter as well. Whichever way you like to eat them, gulgulas are always a good idea!
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Cook time 30 minutes
Serves a crowd
2 cups AP flour
1 cup sugar
1 cup unsweetened pumpkin puree
3 tsp baking powder
1 tsp vanilla extract
1 tbsp pumpkin pie spice
1 - 1.5 cups water
Vegetable oil for frying
2 tsp extra sugar for coating
2 tsp extra pumpkin spice for coating
Mix all ingredients together in a bowl.
Add water in half cup increments and mix well until batter is a thick pancake consistency. Do not add all the water in one pour.
Let the batter sit for ten minutes at least.
In the meantime heat up some fry oil on medium heat. Try to use a fry pan with some depth to allow the gulgullas to puff up and float.
Using an ice cream scoop, add batter carefully to the oil.
Gently move the gulgullas around to allow even browning.
Once they are puffed up and brown, remove from the pan and drain on paper towels or on a wire rack.
Gulgullas can be enjoyed as is at this point.
Optional step: Mix the remaining sugar and pumpkin spice in a bowl. Add the fried gulgullas and shake them around to coat them in the sugar and spice mix.
Coated gulgullas can be enjoyed right away. Both plain and sugar coated gulgullas are delish!
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