Want to win the hearts of guests on Holi? Make market-like puffy and soft dumplings at home, note this easy recipe – ..

News India Live, Digital Desk: Now only a few days are left for the festival of colors, Holi. Along with Gujiya and Malpua on Holi ‘Gulgule’ The tradition of making it is centuries old. People often complain that their dumplings remain hard from inside or do not swell. If you also want to feed absolutely soft and mesh dumplings to your guests this time, then this special recipe will be very useful for you.

Ingredients for making soft dumpling (Ingredients)

wheat flour: 2 cups

Jaggery: 1 cup (finely broken) sugar

Fennel: 1 tbsp (for best aroma)

White Sesame: 1 tsp (optional)

cardamom powder: half teaspoon

Sweet Soda (Baking Soda): A Pinch (Secret Tip)

Oil: to fry

Step-by-Step Recipe (How to Make Fluffy Gulgule)

Make jaggery solution: First of all, heat half a cup of water in a vessel and add jaggery to it and melt it. When the jaggery dissolves, filter it to remove impurities. Let the solution cool slightly.

Prepare the batter: Sieve the flour in a large bowl. Now slowly add jaggery water and mix with hand or whisk. Keep in mind that the solution should neither be too thick nor too thin.

Mix spices: Now add fennel, cardamom powder and white sesame seeds to this solution. this mixture Beat well for 5-7 minutes. The more you beat, the fluffier the dumplings will become.

Give rest: Keep the batter covered for at least 30 minutes. Add a pinch of sweet soda just before frying.

Frying Method: Heat oil in a pan. Wet your hands a little and drop small balls into the oil. to the flame medium Keep aside so that the gulagula gets cooked deep inside.

Golden Brown: When they start floating up and become golden in color, take them out.

Pro-tips for making ‘perfect’ halwai-like gulagula:

Wonders of Fennel: Add fennel seeds crushed a little coarsely, this doubles the taste.

Banana Twist: If you want more softness, add a cooked mashed potato to the batter. banana Mix well.

Oil Temperature: The oil should not be too hot, otherwise the dumplings will burn from outside and remain raw from inside.