GULGULA are delightful sweet fritters from Indian tradition, made with simple ingredients such as ripe banana, flour, sugar and spices. Originating as a homemade sweet in the villages of Northern India, gulgula are also loved in many Indian diaspora communities in Africa and the Caribbean, where they are prepared on festive occasions or as a delicious afternoon snack.
Soft inside and slightly crisp outside, they have an intense aroma of banana and fennel seeds, with a spiced touch that can include cinnamon or cardamom. Their texture is similar to American pancakes, but with a more rustic and aromatic soul.
Traditionally fried in hot oil, gulgula are served hot, alone or with a steaming cup of masala chai, and are often made for religious festivities such as Karva Chauth, Navratri, or simply offered as prasad in Hindu rituals.
Easy to prepare, naturally vegetarian and easily customizable, gulgula are a perfect example of Indian comfort food: a humble but flavorful sweet that speaks of home, tradition and affection.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 banana (ripe, large — about 3.5 oz (100 g) of pulp)
- 2 1/2 tbsp granulated sugar
- 3/4 tsp ground cinnamon
- 1 tsp fennel seeds
- 1 pinch salt
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 3 1/3 tbsp water
- 1 1/4 cups vegetable oil (for frying)
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Fork
- 1 Hand whisk
- 1 Sieve
- 1 Saucepan
- Paper towels
Steps
Place the banana in a bowl (you need about 3.5 oz / 100 g of pulp) and mash it until you obtain a smooth purée.
Add the sugar, salt, fennel seeds and cinnamon, and mix well.
Fold in the sifted flour and baking powder, then gradually add the water until you get a thick, sticky batter (similar to pancake batter).Heat plenty of oil in a deep saucepan. When it is hot (338–356°F), drop the batter using two teaspoons.
Fry the gulgula a few at a time, turning them often until they are golden and puffed.Drain them, transfer to paper towels and let them dry.
Let them rest for a few minutes and serve sprinkled with powdered sugar.
