Gulgula Recipe (Soft and Crispy Gulgula)

Gulgula, also known as Indian mini donuts, are deep-fried sweet dumplings made with whole wheat flour, jaggery, and fennel seeds. It is a traditional sweet prepared on special occasions in north India.

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a bowl of gulgula in a blue bowl kept alongside a cup of milk tea

The super soft and crispy gulgula taste and smell divine and are pretty easy to prepare.

During my visit to Denmark, I had those yummy danish ebelskivers, which almost felt like gulgulas to me, except that ebelskivers had eggs.

If you do not want to deep-fry the gulgulas, you can also use the ebelskivers or appe pan.

Soft Gulgulas kept in a mesh strainer on a chopping board

These sweet flour dumplings actually originated from Uttarakhand and are also known by the names of pue, pua, or pude in north India.

All the ingredients used in this recipe are basic, simple, and readily available in any Indian kitchen. If you live away from India, look for them in any Indian or Asian grocery store.

This recipe goes well with ginger chai or masala chai and some tamarind chutney for that slight tanginess.

The basic north Indian recipe uses sugar; however, you may substitute sugar with jaggery or jaggery powder.

Tips to make soft and crispy Gulgula

  • The batter consistency should be thick so you can drop them in the oil quickly.
  • Heat the oil well before frying them, or else the gulgulas might stick to the bottom of the pan.
  • While frying the gulgulas, lower the heat to medium so that it cooks well inside out, or else if the heat is high, the outer portion quickly turns dark brown, but the insides are still uncooked, so cook accordingly.
  • I have used Bananas in them as my mom makes lovely gulgulas out of bananas, and it tastes fantastic with a wonderful banana flavor.

But it’s optional in this recipe, and you may skip them if you do not have bananas handy. So skip bananas, and the rest of the recipe remains the same.

  • Fennel seeds- Fennel seeds add a lovely sweet aroma to this recipe. Hence try not to skip them.

Cooking Instructions

To make the Gulgula batter

1. In a blender, add one peeled banana chopped into half, 02 tbsp jaggery powder, and blend into a smooth paste.

banana and jaggery powder in a blender

2. Next, In a bowl, add the following ingredients-

  • 01 cup whole wheat flour
  • Blended paste of banana and jaggery
  • 1 tsp ground fennel seeds
  • ¼ tsp cardamom powder (optional)
  • ½ tsp baking soda
  • ½ tsp Salt to taste
whole wheat flour in a glass bowl
whole wheat flour banana puree and some spices in a glass bowl

3. Take ¼ cup of water to mix the batter but go slow while adding the water.

Keep mixing the batter and add water bit by bit to get a thick consistency. If you happen to put more water, please add some whole wheat flour to balance it out.

batter n a glass bowl mixed with a strainer

Deep- Frying the gulgulas

1. Heat ghee or oil in a deep frying pan. Indian sweets are fried in ghee for that rich flavor, but you may choose any neutral flavor oil like sunflower oil or rice bran oil.

(Make sure you put enough oil in the vessel so that the gulgulas can totally immerse in the oil. Also, line a plate with a kitchen towel and keep it aside.

2. Drop a tiny bit of the batter to check if the oil is hot enough. If the batter rises steadily, you may proceed to fry the gulgulas.

oil in a kadai

3. If it is comfortable to use your hands, wet your fingers and drop small dumpling size gulgulas in the oil or use a spoon and drop them in the oil. (fry them on medium flame so that they can cook well inside out)

Try to put them in tiny sizes so they can cook fast.

gulgula being deep fried in hot oil

4. Turn them and fry both sides until they turn golden brown. (keep stirring them, so they don’t stick to each other, Once they are golden brown, remove them using a slotted spoon and place them on a tissue-lined plate to soak off the excess oil.

gulgula being deep fried in hot oil

5. Serve it with masala chai and tamarind chutney by the side.

Recipe card-

Gulgula Recipe

Gulgulas are sweet fried dumpling made of whole wheat flour, bananas, jaggery and fennel seeds.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine Indian
Servings 2


  • 1 medium size banana
  • 2 tbsp jaggery powder
  • 1 cup whole wheat flour
  • 1 tsp ground fennel (saunf)
  • ¼ tsp cardamom powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup water
  • oil for deep-frying


To make the gulgula batter

  • In a blender, add one peeled banana, 2 tbsp jaggery powder and blend into a smooth paste.
  • Next, in a bowl add 1 cup whole wheat flour, blended paste of banana and jaggery, 1 tsp ground fennel, ¼ tsp cardamom powder, ½ tsp baking soda, ½ tsp salt.
  • Take ¼ cup of water, do not add water at one go. instead add water bit by bit and keep folding the batter until it turns into a smooth and thick consistency.

Deep-frying the gulgulas

  • Heat ghee or oil in a deep-frying pan.
  • Drop a tiny bit of batter to check if the oil is hot, if the batter rises steadily, proceed frying the gulgulas.
  • Using a spoon, drop small dumpling-size gulgulas in the oil, you may easily drop 5-6 at a time. (make sure to fry on medium heat so they cook well inside out)
  • Flip and fry both sides until golden brown.
  • Remove it with a slotted spoon and place them on an absorbent paper towel.
  • Enjoy it with some hot maslai chai and tamarind chutney by the side.
Keyword Gulgula Recipe, How to make Gulgula