- August 30, 2025
Gulgule Recipe – A Traditional Sweet Delight
Gulgule is one of the most loved traditional Indian sweets, especially popular in North India. These soft, fluffy, and slightly crispy fried balls are made using wheat flour, jaggery (or sugar), fennel seeds, and ghee. Gulgule is not just a sweet snack; it carries cultural importance and is often prepared during festivals, puja ceremonies, and auspicious occasions. In many Indian households, Gulgule are offered to deities before being served as prasad.
Unlike heavy desserts, this simple recipe requires just a handful of ingredients, yet the taste is comforting and nostalgic. Whether you’re making it for evening tea, festive offerings, or a quick sweet craving, this Gulgule recipe will become a family favorite.
Ingredients for Gulgule Recipe
1 cup wheat flour (atta)
½ cup jaggery (grated or powdered) OR ½ cup sugar
1 tbsp fennel seeds (saunf)
1 tsp cardamom powder (optional)
A pinch of baking soda (optional, for softness)
½ cup water (adjust as needed)
Ghee or oil – for deep frying
Special About Gulgule
Traditional Indian sweet with deep cultural roots.
Prepared with easily available ingredients at home.
Healthier than many sweets since it’s made with wheat flour.
Can be served as a tea-time snack, prasad, or dessert.
Flavored with fennel and jaggery, giving it a rustic, earthy taste.
Step-by-Step Method (Detailed)
Step 1: Preparing the Jaggery Syrup
Take ½ cup jaggery and dissolve it in warm water. Strain it to remove impurities. This gives a natural sweetness and earthy flavor to the batter. If you’re using sugar, dissolve it in water as well.
Step 2: Making the Batter
In a mixing bowl, add wheat flour, fennel seeds, cardamom powder, and a pinch of baking soda. Slowly add the jaggery water and whisk into a smooth, lump-free batter. The consistency should be slightly thick but pourable.
Step 3: Heating Oil or Ghee
Heat ghee (preferred for authentic taste) or oil in a deep frying pan. Ensure it’s medium hot – if it’s too hot, the gulgule will brown quickly but remain uncooked inside.
Step 4: Frying the Gulgule
Take small portions of batter with your fingers or a spoon and drop them carefully into the hot ghee. Fry 6–8 pieces at a time, depending on the size of your pan. Fry on medium heat until golden brown and crisp from outside but soft inside.
Step 5: Serving
Drain on tissue paper to remove excess oil. Serve hot with chai, or let them cool slightly if offering as prasad. These gulgule taste best when fresh but can also be stored in an airtight container for 1–2 days.
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Tips & Variations
Use jaggery instead of sugar for a more authentic taste.
Add grated coconut or sesame seeds for extra flavor.
For kids, drizzle with honey or sprinkle powdered sugar before serving.
If you prefer softer gulgule, increase jaggery water slightly.
Can be made during Navratri, Diwali, Karva Chauth, or simply as a tea snack.
Nutrition (Approx per serving of 3 gulgule)
Calories: 180 kcal
Carbohydrates: 30 g
Protein: 3 g
Fat: 6 g
Fiber: 2 g
Serving Ideas
Serve hot gulgule with masala chai in the evening.
Offer as prasad during pooja with fruits and other sweets.
Pair with curd or rabri for a dessert twist.
Perfect for festive thali or small family gatherings.
FAQs on Gulgule Recipe
Q1. Can I make gulgule without jaggery?
Yes, you can replace jaggery with sugar, though the flavor will be slightly different. Jaggery gives an earthy sweetness.
Q2. Why did my gulgule turn hard?
The oil may have been too hot, or the batter too thick. Fry on medium heat with smooth batter.
Q3. Can I bake gulgule instead of frying?
Traditionally, they’re deep-fried, but you can bake them at 180°C for 20–25 minutes for a healthier version.
Q4. How long can I store gulgule?
They are best fresh but can be stored for 1–2 days in an airtight box.
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