JAGGERY - HALF CUP

firstly, in a large bowl take ½ cup jaggery and ½ cup water.

1

JAGGERY DISSOLVES

whisk and dissolve the jaggery.

2

WHEAT FLOUR - 1 CUP

now add 1½ cup wheat flour, 1½ tbsp rava, 1 tsp fennel, ¼ tsp cardamom powder,¼ tsp salt and ¼ tsp baking soda

3

MIX WELL

mix well making sure all the spices are well combined.

4

WATER - HALF CUP

further, add ½ cup more water and mix well.

5

PERFECT CONSISTENCY

beat for 2 minutes or until the batter turns smooth and silky.

6

REST - 30 MINUTES

cover and rest for 30 minutes or more to get soft and fluffy gulgula

7

PERFECT TEXTURE

after 30 minutes, beat the batter again for a minute making sure the batter has enough airy texture

8

BALL SIZED - WET HAND

dip the hand in the water and scoop a tbsp of batter.

9

DEEP FRY - HOT OIL

drop into hot oil making sure a round ball-sized shaped is attained.

10

CHANGES COLOUR

stir occasionally and fry on medium flame until it turns dark golden brown

11

DRAIN OFF

drain off making sure all the oil is drained off

12

READY TO EAT

finally, enjoy gulgula hot or store in an airtight container and have for 2-3 days.

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