Gulguley

Name: Gulguley
Total time: 3000 s
Yield: 12 pieces
Cuisine: Pakistani
Ingredients: adha cup Gur; 1 cup Pani; derh cup Ata; 1/2 tbsp Fennel seeds; 1/4 tsp Cardamom powder; 1/4 tsp Baking powder; Oil for frying

Hina Qureshi @cook_16903140

#Moonsoon
Gulguley basically panjabi dish he lekin hum urdu speaking mein hr barish k din fta ft hmari mother ye bnati hein.

Hina Qureshi @cook_16903140

#Moonsoon
Gulguley basically panjabi dish he lekin hum urdu speaking mein hr barish k din fta ft hmari mother ye bnati hein.

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Ingredients

50 minutes

12 pieces

adha cupGur
1 cupPani
derh cupAta
1/2 tbspFennel seeds
1/4 tspCardamom powder
1/4 tspBaking powder
Oil for frying

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Steps

50 minutes

1

Firstly, in a large bowl take ½ cup jaggery and ½ cup water.
whisk and dissolve the jaggery.
now add 1½ cup wheat flour, ½ tsp fennel, ¼ tsp cardamom powder and ¼ tsp baking soda.
2

Mix well making sure all the spices are well combined.
further, add ½ cup more water and mix well.
beat for 2 minutes or until the batter turns smooth and silky.
3

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.
dip the hand in the water and scoop a tbsp of batter
4

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.
5

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