Indian Gulagula

1. Sift the flour and remove any lumps.
2. Blend flour, 1 banana, sugar, salt, cardamom powder, saffron, milk and fennel seeds into a thick batter (should be thicker than cake batter).
3. Smash and fold in the other banana and pour into abowl.
4. Heat ghee/oil in a shallow pan on medium flame.
5. Drop tablespoon sized dollops of the batter and fry for 3-4 minutes or until golden brown. Change sides frequently and don’t overcrowd the pan.
6. Take them out on paper towels and drain excess oil.
7. Drizzle some condensed milk on top and serve hot.

Notes:

• Use very ripe bananas for the best flavor and sweetness.
• Before you fry the whole batch, test fry one and check for taste and consistency.

Trivia

• In Indian and Pakistani cultures, gulgulas are thought to bring good luck to a bride-to-be. Family and friends gather at the brides’ home and make gulgula together.
• Gulgulas are made by many Hindus as a bhog or offerings for their deities and are kept near their sculptures. And are distributed as