Gulgule Recipe

Gulgule, also known as “Pua” or “Pude,” is a beloved traditional sweet snack that holds a special place in North Indian households, especially in Uttar Pradesh. These golden, crispy-yet-soft fritters are made with a simple blend of whole wheat flour and jaggery, making them both wholesome and delicious.

Infused with the warm aroma of fennel seeds and cardamom, Gulgule are often prepared during festive occasions, pujas, or even as a comforting tea-time treat. The jaggery not only adds sweetness but also a rustic depth of flavor that makes each bite memorable. The batter is made by mixing wheat flour with melted jaggery syrup, fennel, cardamom, and a pinch of baking soda, then deep-fried to perfection.

To keep Gulgule fresh for longer, especially when packing for travel or sharing with loved ones, wrap them in Ekvee Foodwrap. It’s a Food Grade, eco-friendly, and Microwave Safe solution that ensures your snacks remain hygienic, non-sticky, and retain their original taste and texture. Unlike plastic wraps or ordinary paper, Ekvee Foodwrap offers superior breathability and protection from oil and moisture, making it ideal for Indian snacks like Gulgule.

Whether you're serving them hot or packing them for later, pair your Foodwrap with a layer of Foil Paper for added heat retention and presentation. Perfect for lunchboxes, prasad packets, or festive gift hampers, Gulgule wrapped right is Gulgule done right!

Try this recipe at home and experience the sweet nostalgia of Indian traditions, with a modern, sustainable twist.

Ingredients

• ½ cup Jaggery
• ½ cup + 1/2 cup Water
• 11/2 cup Wheat flour/atta
• ¼ to ½ tsp Crushed Fennel Seeds
• ¼ tsp Cardamom Powder
• ¼ tsp Baking Soda
• Oil for frying

Instructions

1. Firstly, add 1/2 cup of grated jaggery and 1/2 cup of water in a large bowl.
2. Whisk it until the jaggery is dissolved completely.
3. Add 11/2 cup wheat flour, 1/4 to 1/2 tsp crushed fennel seeds, 1/4 tsp cardamom powder, and 1/4 tsp baking soda.
   
4. Mix it to a lump-free batter.
   
5. Close the batter and allow it to rest for a minimum of 20 minutes for better results.
   
6. Heat oil in a kadai.
   
7. Drop into hot oil, making sure a round ball-shaped shape is attained.
   
8. Stir occasionally and fry on medium flame until it turns dark golden brown.
   
9. Finally, enjoy gulgula with a cup of tea or coffee

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