Authentic Gulgule Recipe- Jaggery & Fennel Seed Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Gulgule Recipe – Jaggery & Fennel Seed Indian Sweet

Hey everyone! If you’re anything like me, you have a soft spot for those little bites of happiness that remind you of home. Today, I’m sharing a recipe that does just that – Gulgule! These sweet, fluffy dumplings are a traditional Indian treat, especially popular during festivals. I remember my grandmother making these during Lohri, and the whole house would smell divine. It’s a simple recipe, but the flavors are incredibly comforting. Let’s get cooking!

Why You’ll Love This Recipe

Gulgule are more than just a sweet treat; they’re a little piece of Indian culinary heritage. They’re quick to make, needing just about 10 minutes of prep time and 7 minutes to cook. Plus, they require minimal ingredients, many of which you likely already have in your pantry. The combination of jaggery and fennel seeds is just chef’s kiss – warm, subtly sweet, and wonderfully aromatic.

Ingredients

Here’s what you’ll need to make these delightful Gulgule:

• 1 cup Wheat Flour (approx. 120g)
• 3-4 Tablespoons Crushed Jaggery (approx. 40-50g)
• 0.25 teaspoon Crushed Fennel Seeds (Saunf) (approx. 1.25g)
• 0.5 teaspoon Sesame Seeds (approx. 2.5g)
• a pinch Baking Soda
• a pinch Salt
• 3 teaspoons Pure Ghee (Clarified Butter) (approx. 15ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Jaggery: Oh, jaggery! There are so many types. You can use dark jaggery for a richer, deeper color and a more robust flavor. Golden jaggery will give you a lighter color and a slightly milder sweetness. I personally prefer dark jaggery for this recipe, but feel free to experiment!
• Wheat Flour: I usually use whole wheat flour (atta) for a slightly nutty flavor and added fiber. But you can definitely use refined wheat flour (maida) if you prefer a softer, lighter texture.
• Ghee: Homemade ghee is always best, if you have the time! It adds a beautiful aroma and flavor. But good quality store-bought ghee works perfectly well too.
• Fennel Seeds: In some regions, people lightly roast the fennel seeds before crushing them. This intensifies their flavor. It’s totally optional, but worth trying if you’re a fennel lover!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, dissolve the crushed jaggery in ½ cup (120ml) of warm water until it’s completely melted. Give it a good stir to make sure there are no lumps.
2. In a mixing bowl, combine the wheat flour, salt, crushed fennel seeds, sesame seeds, and 3 teaspoons of ghee. Rub the ghee into the flour with your fingertips until it resembles breadcrumbs.
3. Pour the jaggery water into the dry ingredients and mix everything together. It will seem dry at first, but keep mixing!
4. Gradually add water, a tablespoon at a time, until you get a thick, dropping consistency. Think idli batter – it should coat the back of a spoon.
5. Now, preheat your appe pan on medium heat. Don’t forget to lightly grease each mold with a little ghee. This is crucial to prevent sticking!
6. Fill each appe mold to the brim with the prepared batter.
7. Cover the pan and cook on low heat for 3-4 minutes, until the top surface looks dry.
8. Carefully flip each gulgule using two spoons. Add a few drops of ghee around each piece as you flip them.
9. Cook uncovered for another 2-3 minutes, until they’re golden brown on both sides.
10. Serve hot with a drizzle of pure ghee. Seriously, don’t skip the ghee! It takes them to another level.

Expert Tips

• Don’t overmix the batter! Overmixing can make the gulgule tough.
• Keep the heat on low to medium. High heat will burn the outside before the inside is cooked.
• If you don’t have an appe pan, you can use a regular flat griddle, but you’ll need to shape the gulgule with a spoon.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil or vegan butter. You can also use coconut sugar or maple syrup instead of jaggery.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour. Make sure it’s a blend designed for baking.
• Spice Level: Add a pinch of cardamom powder to the batter for a warm, fragrant twist. My friend, Priya, always adds cardamom – it’s her signature touch!
• Festival Adaptations: During Diwali, I like to serve these with a side of warm milk. For Lohri, they’re perfect with a cup of hot chai.

Serving Suggestions

Gulgule are best enjoyed warm, straight off the pan. They’re delicious on their own, but a drizzle of ghee really elevates them. You can also serve them with a side of yogurt or a cup of hot chai.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container at room temperature for up to 2 days. They might lose a little of their fluffiness, but they’ll still taste good. You can also reheat them gently in a microwave or on a griddle.

FAQs

Let’s answer some common questions:

• What type of jaggery is best for gulgule? Dark jaggery gives the best flavor and color, but golden jaggery works too!
• Can I make the batter ahead of time? Yes, you can! Store it in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before cooking.
• What is the best way to prevent the gulgule from sticking to the appe pan? Make sure to grease the molds really well with ghee before adding the batter.
• Can I use a different type of flour besides wheat flour? Absolutely! You can try using gluten-free flour or even besan (gram flour).
• How can I adjust the sweetness level of the gulgule? Adjust the amount of jaggery to your liking. Start with 3 tablespoons and add more if needed.

Enjoy making these delicious Gulgule! I hope they bring a little bit of sweetness and warmth to your day. Let me know how they turn out in the comments below!