Meethe Gulgule Recipe

Meethe Gulgule recipe is a delicious and easy sweet dish from the North Indian Staple. It requires a batter of wheat flour, sugar, milk, and water flavored with cardamom powder and deep-fried in oil. The gulgule is soft or creamy inside and fluffy or crispy on the outside. Serve this with a cup of tea, milk, or alone, which tastes amazing!

About Meethe Gulgule Recipe

Gulgule are also known as pua, pooda, or puda. They are generally made in festivals in India like Holi, Diwali, Karwachauth, and many more. The festivals feel incomplete without them. They are the main cuisine that is prepared on those special occasions.

I saw them from my childhood prepared at my home. I learnt them from my mother. They are the favorite sweet fritters of all time. When my mother prepared them, I was like Wow! Now the same reaction my baby brother gives when he eats these gulgule.

This meethe gulgule recipe needs some handy ingredients that can be found in your kitchen easily. Wheat flour, sugar, milk, water, and cardamom powder mix together to make a smooth batter, then deep-fried in oil to a crunchy texture.

The key ingredients to make this meethe gulgule recipe are milk and blending. The milk helps to give softness to the fritters. Blending also play a main role here. If we blend the batter properly they also helps you to give soft and fluffy gulgule. Most people like to add bananas to the batter, but I don’t much like that.

Difference between Meethe Gulgule vs Malpua

Well, they are both very similar to each other but there is a key difference among them that I will tell you.

• Meethe Gulgule- They are deep-fried doughnuts or fritters that are soft from inside and crispy from outside.

• Malpua- They are pan-fried pancakes that are dipped in sugar syrup.

So the meethe gulgule are less sweeter than malpua but the malpua is bit sweeter because of its dipping process.

Ingredients

• Wheat flour- I used homemade wheat flour here, but store-bought can also be used.

• Sugar- I used white sugar to make this recipe. But the jaggery can also be used. You can use both of them according to your taste preference.

• Liquids- I used water and milk in equal ratio here. Generally the batter is made with water but the milk helps to give soft and creamy texture.

• Flavoring- Cardamom powder is good for flavoring. You can add fennel seeds powder also or whole fennel seeds too.

• Oil- I used mustard oil for frying.

(Step-by-Step)

How to make Meethe Gulgule Recipe

Prepare Batter

1.First take a pot and add 7-8 tbsp sugar and one cup of water to it.

2. Mix well with a spoon till the sugar dissolves in water properly. You can also use warm water, which helps to dissolve sugar fast.

3. Now add 1 cup wheat flour (aata) and cardamom powder to it. Mix well with a spoon or whisk.

4. Now add 1 cup of milk here and again mix well.

5. Mix all the ingredients well and make a smooth batter. The batter should not be runny or too thick. It should be smooth batter.

Fry Meethe Gulgule

6. Heat a oil in a pan or kadai on medium heat.

7. When the oil is hot enough add the batter one by one with the your hands in a round shape. Remember your hands should be wet when you adding the batter in kadai if not your batter will be stick on your hands.

8. After one minute, turn the fritters with the slotted spoon and fry until they are browned in color.

9. Again, after one minute, flip the fritters to the other side.

10. When the gulgule has brown in shade remove them with the slotted spoon. Repeat the same with rest batter.

11. Now the meethe gulgule recipe is ready. Place them on kitchen paper towels. They helps to remove the excess oil.

Serve these meethe gulgule recipe with a cup of tea, milk or also pack for lunchboxes. You can serve them alone which also tastes good.

Tips

Follow the tips to make the meethe gulgule recipe:

• The consistency of the batter should be smooth. It should not be thick or runny.

• Fry the gulgule on low to medium heat. If you fry them on high heat, there are chances of burning the gulgule and they are also not cooked properly from inside.

• I add sugar according to my taste, which is good enough. But if you like less sweet, then reduce the amount of sugar.

• When you add the batter in a pan or kadai your hands should be wet unless the batter will be stick on your hands.