Gulgule is a delicious and easy to make traditional sweet that we often prepare at home. The recipe I am sharing today is my mother-in-law's who is an expert in making it. You can also make gulgules in large quantities at home and store them in air tight containers. They are an ideal snack for picnics and family get togethers.


½ kilo semolina (sooji)
1 coconut cut into pieces
2 tbsp cashews finely chopped
300 gms sugar
Milk as required
Oil for frying

  • Take semolina in a bowl.
  • Add milk little by little and knead to form a loose dough.
  • Close a lid and set aside for about 8 hours.
  • You can make the dough in the morning and prepare the gulgules in the evening.
  • After 8 hours, add cashews and sugar to the dough.
  • Take the coconut pieces in a mixer jar and grind it without water till you get finely grated coconut.
  • Add grated coconut as well to the semolina dough and mix all the ingredients together.
  • The dough will loosen after the addition of sugar and will now have thick batter like consistency.
  • Your gulgule batter is now ready.
  • Now heat oil in a pan and when oil is hot, take small balls from the gulgule mix and gently add to the oil.
  • Deep fry 5 to 6 gulgules at a time till they turn brown in colour.
  • While taking out the gulgules from the pan, gently press them between two ladles so that they get a flat shape.
  • Check for taste and if necessary add some more sugar.
  • In the same way, prepare all the gulgules and serve.
  • This recipe makes nearly 30 gulgules.
  • Allow them to cool and transfer to airtight containers.
  • This stays well for 3 to 4 days. You can make them in bulk and take it during picnics or get togethers. 

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