Pua or Gulgule recipe, How to make Meethe Pakore

Pua or Gulgule is a very easy recipe to make when you are craving for something sweet. These puas are lightly sweetened mini donuts, prepared during Pujas or religious rites. Gulgule pua is like a sweet pakora, while Mal pua is flat. If you have a sweet tooth then you will surely like these sweet Pua.

In our family, we make this sweet on karwa chauth and Shitala Ashtami. All the ladies are dressed in traditional attire, get heena done and do puja. Hope you’ll also enjoy them!!

They make good finger food even for the kids on the go.

Step by step Pua or Gulgule recipe:

1. Put jaggery/gudd in water or milk and dissolve it. It should not have any gudd pieces in it. Mix flour in this sweet water or milk.
2. Cover the mix for 15 minutes and keep it aside. Now beat this mix properly.
   
3. Add cardamom powder, sesame and poppy seeds followed by through beating.
   
4. Pour oil in a pan or wok and heat it. When oil is sufficiently hot, then take little amounts of mixture (equivalent to a tbsp. of batter) at a time and put it in hot oil over high heat.
   
5. Lower the heat and let the gulgule cook over medium heat.
   
6. Lower the heat and fry, turning twice till brown.
   
7. Fry the gulgule till they turn brown and remove with a slotted spoon.
   
8. Repeat this process with rest of the batter.

Pua or Gulgule recipe below:

Pua or Gulgule recipe Prep time Cook time Total  10 min  20 min  30 min Gulgule – Sweet fried fritters made with whole wheat flour and jaggery. AUTHOR: Monali RECIPE TYPE: Indian sweet CUISINE: North Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 cup Wheat flour 1/3 cup Jaggery (Gur/Gudd) or sugar ½ tbsp. sesame seeds/til 1 tsp khas khas/poppy seeds ¼ tsp cardamom powder 1 cup water/milk Oil or ghee for frying DIRECTION Put jaggery/gudd in water or milk and dissolve it. It should not have any gud pieces in it. Mix flour in this sweet water or milk. The mixture for pua has to be thick like the one used for pakoda. Cover the mix for 15 minutes and keep it aside. Now beat this mix properly. Add cardamom powder, sesame and poppy seeds followed by through beating. Pour oil in a pan or wok and heat it. When oil is sufficiently hot, then take little amounts of mixture (equivalent to a tbsp. of batter) at a time and put it in hot oil over high heat. Lower the heat and let the gulgule cook over medium heat. Fry the gulgule till they turn brown and remove with a slotted spoon. Increase the heat and then drop as many lumps as come in comfortably without touching each other. Lower the heat and fry, turning twice till brown.  Repeat this process with rest of the batter. NOTES If oil is not hot enough, the gulgulas will stick to the bottom of the frying pan. The frying pan should have 1 to 1½ inches of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.  For a change, you can mash 1-2 ripe bananas and add it in the mixture. This will give a unique flavor to your pua; remember to reduce the amount of jaggery/gudd accordingly.  SERVING SUGGESTION Serve steaming hot Gulgule/pua with tea or just as it is. This tastes even delicious when cold.