Gulgula Recipe in Odia Style I गुलगुले I Odia Food I roshniscuisine
You can watch the video recipe in Hindi here
You can watch the video recipe in Odia here
Gulgula I think all over India prepared…today I show you how we prepare in Odisa.It is prepared with sugar,jaggery…today I show you with sugar and the soft version,so that it is more quickly done.You can prepare the crispy version also.Whenever you want something sweet this is the quick option to prepare.You can take this for trip,send in your kids tiffin box…so lets get started with some tips n tricks how to get proper shape of gulgule and make it more fluffy.
And here I share some tips of frying which I got to know from my friend Sangeeta so thanks dear for this useful tips.
Preparation Time 5 min
Cooking Time 4 to 5 min per batch
Serving Persons 4 to 6
1 cup atta
1/2 cup sooji
1 tsp fennel seeds
1/4 cup sugar
1/4 tsp baking soda
A pinch of salt
3/4 cup water
OIL to deep fry
Add all ingredients to the atta,except oil and water,mix it well.
Now add water little by little to make a semi thick consisitency how we make the batter for pakoda.
Rest the batter of r 30 min so that sooji got swollen.
If you feel the batter is little thick after soaking,add little more water ot make it correct consistency.
Meanwhile heat the oil for deep frying.
Take a spoon full of batter and pour into hot oil one by one in high flame….it starts floating after some time.
Reduce the temperature to low and stir in between so that all gulgules are evenly fried.
Fry till it get golden colour,remove from hot oil in high flame.
Keep on an absorbent paper so that excess oil is drained out.
Serve hot…enjoy your eveing.
By adding a pinch of salt,it enhance the sweetness.
After making the batter rest the batter for 30 min,so that sooji got swollen.
If you feel the batter is little thick after soaking,add little water to make the correct consistency.
by adding little soda,the gulgule is more fluffy and holds a shape.
While putting the batter into hot oil,make sure that the flame is hig and while removing from hot oil also the flame is high.
In this way the fried stuff don’t soak more oil.
In between you keep the temperature low,med according to the need of recipe.
When you pour the batter ,make sure wait for some time till the gulgule starts floating,in this way all gulgule get some space for frying and holds the shape also,not stick to each other too.
You can increase the quanityof sugar if you have more sweet tooth.