How to make Indian Gulagula
- Sift the flour and remove any lumps.
- Blend flour, 1 banana, sugar, salt, cardamom powder, saffron, milk and fennel seeds into a thick batter (should be thicker than cake batter).
- Smash and fold in the other banana and pour into abowl.
- Heat ghee/oil in a shallow pan on medium flame.
- 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.
- Take them out on paper towels and drain excess oil.
- Drizzle some condensed milk on top and serve hot.
- 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.
- 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