Golden Gulgule

Ingredients

• 2 tbsp mahua flower

• 4 tbsp wheat flour

• 1 tbsp jaggery powder

• 3 tbsp hot water

• 1 tsp fennel seeds

• desi ghee for frying

• pinch of Himalayan salt

Method

Take a mixer jar, add dry mahua flowers and warm water and blend it well. Transfer the mahua puree into a large mixing bowl, add jaggery powder, crushed fennel seeds, Himalayan salt, and wheat flour and make a thick batter. Let it rest for 1 hour at room temperature.

Place a kadhai over high heat and pour in enough ghee to deep-fry the gulgules.

While the ghee is heating, use a wooden spatula to beat the gulgule batter to aerate it. Once the oil is hot, reduce the heat to medium.

Dip your hand into water to wet it (this helps the batter not stick to your hand) and pick up a walnut-size quantity of batter. Carefully drop this into the hot ghee.

Repeat the process till you have 4 or 6 gulgules frying in the kadhai, ensuring that you do not crowd the kadhai.

Fry, turning as needed, till the gulgules are golden brown all over, about 1½minute. Remove with a slotted spoon, letting ghee drip away, and place on kitchen paper towels so that the excess ghee can be absorbed.

Repeat in batches till all the gulgule batter has been used up.

Serve hot or at room temperature.