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Hello! Hope everyone had a good Thanksgiving break! My thanksgiving was great! I ate lots of delish food and spent time with all the people that are important to me. I felt very lucky and grateful indeed! Like most people, we have still have leftovers even though we did our best to finish the food. So I got to thinking about how to convert some of those leftovers into a fresh dish. I decided to convert the sweet potato casserole (which we still have tons of) into gulgullas! Gulgullas are basically sweetened, fried, round dough balls. They are most similar to donut holes in my opinion. They are perfectly crunchy on the outside and sweet and moist inside. And the best part is that they are super easy to make. If you have been following my posts, I previously posted the recipe for Mum's Banana Gulgullas that are extremely tasty! Today's recipe is based on that recipe.
For this recipe, instead of using mashed bananas, I am using leftover mashed sweet potato casserole. The rest of the ingredients that you can mix in are AP flour, baking powder, clarified butter and water. Our sweet potato casserole was pretty sweet and already had spices, so I did not add anymore sugar or spices. However, you can adjust the sweetness of your batter accordingly and add ground cardamom using Mum's Banana Gulgullas recipe. The batter should be of a thick pancake batter consistency. So you can add more flour/water to get that consistency.
After the batter is made, just add dollops of gulgulla batter into hot oil and fry until dark golden brown. Traditionally we use our hands to drop dollops of batter into the oil which is what I did. I am still learning how to do this so the gulgullas are not as round as my mum's. However, you can use a cookie/ice cream scoop to drop the batter into the hot oil. Then drain on paper towels and serve warm. You can dust with powdered sugar if desired! So yum!
If you are looking to use up leftover sweet potatoes, try these recipes below!
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RECIPE:
Serves 4 Prep time: 10 minutes Cook time: 30 minutes Ingredients: -1 cup mashed sweet potato casserole
-2 cups AP flour
-2 tsp baking powder
-2 tbsp clarified butter
-2 cups water
-sugar to taste
-vegetable oil for frying
Method:
Mash one cup of leftover sweet potato casserole and mix in the rest of the ingredients. Adjust consistency to a thick pancake batter.
Let sit for about ten minutes.
Heat up oil on medium-high heat for deep frying.
Add about one tablespoon scoops of gulgulla batter into the oil carefully. A cookie/ice cream scoop can be used for this.
Fry until dark golden brown, drain on paper towels and serve warm with a cup of chai!
Like this recipe? Subscribe here to get the newest recipes first!
Try these other great recipes!
Would love to get your feedback in the comments section below!
Tag me on social media if you try any of these recipes #cookingwithmum2020 or @cookingwithmum2020
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