allworld.mediaNews from all over the world
How to make gulgule from kuttu flour and cane sugar: a simple recipe
Read more
Aaj Tak
www.aajtak.in

How to make gulgule from kuttu flour and cane sugar: a simple recipe

During Navratri or any other fast, when you crave something sweet, hot, and delicious after worship, gulgule made from kuttu flour and cane sugar are an ideal choice. This traditional dish is popular in North India during fasting periods. Kuttu flour is rich in nutrients and provides energy, while the natural sweetness of cane sugar enhances the flavor manifold.

People often complain that gulgule prepared during a fast turn out hard or raw. However, if the correct dough preparation and frying technique are followed, they become crispy on the outside and soft and airy inside. We present the simplest method of preparation and the secrets used by professional bakers.

Ingredients

The following components are needed for preparation: 1 cup of kuttu flour, 3/4 cup of grated cane sugar (to taste), 1/2 teaspoon of cardamom (finely ground), 1/2 teaspoon of green cardamom powder, 1 tablespoon of chopped cashews and almonds, 1 teaspoon of white cumin or grated coconut, 1/2 cup of warm water for kneading the dough, as well as peanut oil or pure distilled ghee for deep frying.

Brief Preparation Method

First, pour the grated cane sugar into 1/2 cup of warm water and let it sit for 5 minutes so that the sugar dissolves completely. Then, strain this water through a sieve. In a large bowl, pour the kuttu flour, mix it with the cardamom, cardamom powder, crushed nuts, and cumin. Gradually add some of the sugar syrup, kneading the dough with a spoon or hands. The consistency should be similar to pakora batter—neither too runny nor too thick.

The dough must be kneaded continuously by hand in one direction for 3-4 minutes. Kneading aerates the dough, which makes the gulgule fluffy and airy even without using baking soda or yeast. After this, the dough is left to rest for 10 minutes.

Heat the ghee or oil in a deep pan over medium heat. Wet your hands slightly with a little water, form small balls from the dough, and drop them into the hot oil. The heat should be maintained at medium or low, and gently stir the gulgule with a spatula until they are golden and crispy on all sides. With slow cooking, the gulgule cook evenly inside.

The finished, hot, fluffy, and juicy gulgule can be served as a treat during religious ceremonies or enjoyed with evening tea.

Similar stories

Making Traditional Awadhi Sweet Laukhi Ladoo from Uttar Pradesh Without Dry Milk or Syrup
Read more
www.aajtak.in

Making Traditional Awadhi Sweet Laukhi Ladoo from Uttar Pradesh Without Dry Milk or Syrup

The cuisine of Uttar Pradesh is renowned for its unique culinary heritage, and among traditional desserts, Laukhi Ladoo holds a special place. This sweet is also known as Lauki ki Loch, Ghiya ki Loch, or Ghiya ki Barfi. It is distinguished not only by its delicious taste but is also a light and nutritious dish.

There is often a notion that creating a dense and flavorful dessert requires mawa (khoya) or sugar syrup, but the traditional recipe from Uttar Pradesh completely refutes this idea. This dessert can be very easily made at home using only milk, a little sugar, and fresh pumpkin, without the need for mawa or syrup.

Thanks to its creamy texture and delicate flavor, Laukhi Ladoo surpasses expensive store-bought desserts. Below is a simple and precise method for preparing it.

The following ingredients are required for preparation: 500 grams of fresh pumpkin (peeled and grated, seeds removed), 1 liter of whole milk, milk cream or powdered protein in the amount of 1/2 cup (as a substitute for mawa), 1/2 cup of sugar (to taste), 2 tablespoons of ghee, 1/2 teaspoon of green cardamom powder, 2 tablespoons of chopped nuts (cashews, almonds, pistachios), and optionally saffron threads.

First, gently squeeze out excess moisture from the grated pumpkin with your hands to reduce cooking time. Then, the melted ghee is used in a pan to thoroughly fry the pumpkin until all the liquid has evaporated.

In another thick-bottomed pot, bring 1 liter of milk to a boil. When the milk begins to thicken to approximately three-quarters of its volume, add the grated pumpkin. Cook the milk and pumpkin over medium or low heat, stirring constantly, until the pumpkin is completely cooked and the milk has thickened to a consistency similar to mawa.

In a blender, grind cashews and coconut flakes into a fine paste. Then, add this paste to the pumpkin and cook with sugar over low or medium heat, stirring continuously, until the mixture becomes thick and starts to separate from the sides of the pot.

At this time, add the cardamom powder and, if desired, green food coloring, mixing thoroughly. As soon as the mixture starts to release ghee, turn off the heat. Pour the mixture onto a greased plate or baking sheet, spread evenly, and lightly press down with chopped dried fruits on top. After cooling, cut the dessert into barfi pieces.

Popular