Easy Gulgula Recipe – Indian Coconut & Almond Fritters

Last Updated on 4 months by Neha Deshmukh

Easy Gulgula Recipe – Indian Coconut & Almond Fritters

Hey everyone! If you’re looking for a sweet little treat that’s quick to make and utterly delicious, you have to try these Gulgulas. I remember making these with my grandmother during monsoon season – the warm, sweet aroma filling the whole house. They’re basically Indian fritters, and honestly, they disappear pretty quickly once they’re out of the pan! This recipe is super simple, even if you’re new to Indian cooking. Let’s get started!

Why You’ll Love This Recipe

These Gulgulas are more than just a sweet snack; they’re a little piece of comfort. They’re wonderfully fluffy, subtly sweet, and packed with the lovely flavors of cardamom, almond, and coconut. Plus, they come together in under 20 minutes – perfect when you have a sweet craving and don’t want to spend hours in the kitchen. They’re also a fantastic way to introduce someone to Indian sweets!

Ingredients

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

• 1.5 cup self-raising flour (about 180g)
• 1 teaspoon baking powder (about 4g)
• 2 tablespoons desiccated coconut (about 15g)
• 0.33 cup sugar (about 65g)
• 0.5 teaspoon cardamom powder (about 2.5g)
• 1 teaspoon almond powder (about 5g)
• 1.25 cup cold milk (about 300ml)
• Vegetable oil, as needed for frying

Ingredient Notes

Let’s talk ingredients for a sec! Using self-raising flour is a game-changer – it means you don’t have to worry about adding extra leavening agents. If you don’t have self-raising flour, you can use plain flour (all-purpose flour) and add an extra teaspoon of baking powder.

The cardamom is essential – it gives these Gulgulas that classic Indian flavor. Don’t skimp on it! Almond powder adds a lovely nutty undertone, but you can substitute it with cashew powder if you prefer.

And the coconut? That’s where things get interesting! In some parts of India, especially coastal regions, fresh grated coconut is used instead of desiccated. If you have access to fresh coconut, definitely give that a try – it adds a wonderful freshness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big mixing bowl, sift together the self-raising flour and baking powder. This helps to keep everything light and airy.
2. Add the sugar, cardamom powder, almond powder, and desiccated coconut to the flour mixture. Give it a good mix to combine everything evenly.
3. Now, slowly pour in the cold milk while whisking continuously. You want to form a thick, sticky batter. Don’t add all the milk at once – you might need a little more or less depending on the weather (humidity can affect the batter consistency!).
4. Heat up some vegetable oil in a deep pan over medium heat. To test if the oil is ready, drop a tiny bit of batter into the oil. If it sizzles and bubbles around the batter, you’re good to go!
5. Using your fingertips, gently drop small portions of batter into the hot oil. Don’t overcrowd the pan!
6. Fry the Gulgulas on medium-low heat for even cooking. They should turn golden brown on all sides. Gently flip them with a fork to ensure they cook evenly.
7. Once they’re golden brown, remove them with a slotted spoon and place them on paper towels to drain any excess oil.
8. Let them cool slightly before serving. Honestly, they’re best enjoyed fresh and warm!

Expert Tips

• Oil Temperature is Key: Maintaining the right oil temperature is crucial. Too hot, and they’ll burn on the outside before cooking through. Too cold, and they’ll absorb too much oil.
• Don’t Overmix: Overmixing the batter can result in tough Gulgulas. Mix just until everything is combined.
• Small Batches: Fry in small batches to maintain the oil temperature and prevent sticking.

Variations

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

• Vegan Adaptation: Simply substitute the milk with your favorite plant-based milk – almond milk or soy milk work really well.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of milk slightly to get the right consistency.
• Spice Level: If you love a bit more spice, add a pinch of nutmeg or a tiny bit of ground cloves along with the cardamom. My friend, Priya, always adds a tiny pinch of nutmeg!
• Festival Adaptations: These are especially popular during Janmashtami and Diwali. You can add a few strands of saffron to the batter for a festive touch.

Serving Suggestions

Gulgulas are delicious on their own, but they’re even better with a cup of chai! You can also serve them with a dollop of yogurt or a sprinkle of powdered sugar. They’re a perfect afternoon snack or a sweet treat after dinner.

Storage Instructions

While Gulgulas are best enjoyed fresh, you can store them in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be tasty!

FAQs

What is the best way to check if the oil is hot enough for frying gulgulas?

The easiest way is to drop a tiny bit of batter into the oil. If it sizzles and bubbles immediately, the oil is ready.

Can I make the batter ahead of time?

You can, but the batter is best used immediately. If you do make it ahead, store it in the refrigerator and whisk it well before frying.

What type of oil is best for frying gulgulas?

Vegetable oil, canola oil, or sunflower oil are all good choices. They have a neutral flavor and a high smoke point.

How do I prevent the gulgulas from absorbing too much oil?

Make sure the oil isn’t too cold and don’t overcrowd the pan. Frying in small batches helps maintain the oil temperature.

Can I add any other nuts or seeds to the gulgula batter?

Absolutely! Chopped pistachios, walnuts, or sesame seeds would all be delicious additions.