JAGGERY - HALF CUP
firstly, in a large bowl take ½ cup jaggery and ½ cup water.
whisk and dissolve the jaggery.
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
mix well making sure all the spices are well combined.
WATER - HALF CUP
further, add ½ cup more water and mix well.
beat for 2 minutes or until the batter turns smooth and silky.
REST - 30 MINUTES
cover and rest for 30 minutes or more to get soft and fluffy gulgula
after 30 minutes, beat the batter again for a minute making sure the batter has enough airy texture
BALL SIZED - WET HAND
dip the hand in the water and scoop a tbsp of batter.
DEEP FRY - HOT OIL
drop into hot oil making sure a round ball-sized shaped is attained.
stir occasionally and fry on medium flame until it turns dark golden brown
drain off making sure all the oil is drained off
READY TO EAT
finally, enjoy gulgula hot or store in an airtight container and have for 2-3 days.