Haryanvi Gulgule Sweet Fried Wheat Jaggery Dumplings

Method

1. 1

   Understand jaggery: Jaggery (called gur in Hindi) is unrefined cane sugar that comes in dark brown hard blocks. To use it in this recipe, grate the jaggery block using a regular kitchen grater, or break it into pieces and grind it in a blender until it becomes a powder. If your jaggery is very hard, you can dissolve it in 3 tbsp warm water and use that liquid instead of plain water in the batter.

2. 2

   Make the batter: In a bowl combine 1 cup whole wheat flour, 1/2 cup powdered jaggery, 1/2 tsp fennel seeds (these add a pleasant anise flavour that is characteristic of Haryanvi gulgule), 1/4 tsp cardamom powder and 1/4 tsp baking soda. Mix all the dry ingredients together.

3. 3

   Add water: Add water gradually, mixing with your hand or a spoon, until you have a thick, smooth batter. The batter should be thick enough to drop slowly from a spoon — similar to a thick pancake batter. If you dissolved jaggery in water, add that liquid instead. The batter should not be thin or runny.

4. 4

   Rest the batter: Cover the bowl and let the batter rest for 10 minutes. This allows the jaggery to fully dissolve and the baking soda to begin working.

5. 5

   Heat the oil: Pour oil into a deep pan to about 8 cm depth. Heat on medium. To test the oil temperature, drop a tiny piece of batter into the oil — it should rise slowly to the surface within 3 seconds. If it rises immediately the oil is too hot; if it sinks and stays at the bottom the oil is not hot enough.

6. 6

   Shape and fry: Using a spoon or your fingers, take a portion of batter about the size of a large marble and gently drop it into the hot oil. Drop 8 to 10 gulgule at a time — do not overcrowd. The batter will form round, slightly irregular balls.

7. 7

   Fry on medium heat: Fry on medium heat for 5 to 6 minutes total. The gulgule will puff up slightly and turn deep golden brown. Turn them occasionally with a slotted spoon so they brown evenly on all sides. Do not fry on high heat — the outside will burn before the inside cooks.

8. 8

   Drain: Remove with a slotted spoon and drain on paper towels.

9. 9

   Cool slightly before eating: Gulgule are very hot inside when just fried. Wait 3 to 4 minutes before eating to avoid burning your mouth.

10. 10

    Serve: Serve warm as a snack or dessert. They are best eaten fresh on the day they are made.