5 Ingredient Pumpkin Fritters | Pumpkin Gulgule | Kaddu Ke Meethe Pakode. Gulgula is an Indian version of mini donuts. Basically, they are like sweetened mini donuts. They are super spongy and crispy. These are packed with an awesome flavor of pumpkin, aroma of cardamom.
I think Mr. Pumpkin and I are having a moment these days. I am adoring Mr. Pumpkin and Mr. Pumpkin is adoring me back.
You think I am joking. Right? No, I am not.
See, I love pumpkin and that’s why I bring Mr. Pumpkin home. And in return Mr. Pumpkin gives me scrumptious dishes. And then I love Mr. Pumpkin even more. 😀
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By saying that, I just want to say that I am on pumpkin mode right now. These days, if you give me pumpkin I will try my best to make something delicious out of it. And pumpkin would willingly help me in making those dishes droolicious.
So the bottom line is — you give me pumpkin, and I will make a dish which you will adore.
This time with pumpkin I decided to give a new twist to Indian festive sweet Gulgula. And the name of my dish is ‘5-ingredient Pumpkin Fritter – Pumpkin Gulgula’. I have plenty of things to tell you all about these marvelous pumpkin fritters.
But what is Gulgula?
Gulgula is an Indian version of mini donuts. Basically, they are like sweetened mini donuts. They are sweet. They are fried. They are flavorful. How could they not be good. I personally feel, that they are best enjoyed with a warm glass of milk or steaming cup of tea/coffee.
And for me, these fritters are like HEAVEN. Yesterday, I made these for brunch when temperature was about 2°C and dark. So all I wanted was something sweet, something quick and something warm to enjoy on this cold day. I just wanted all things COZY.
Gosh, it looks like fall and feels like winter. I am just loving this new view of FALL + WINTER. It’s not completely impossible but a rare combo for sure.
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In my this post I wrote that I had a cup of coffee filled to the brim. And today, I would love to say that I am filled to the brim with excitement to tell you about these fritters.
Gulgula, Gulgule, Pua, Mitha Pakora are typically made during some festivals. However, there is no rule that you can not savor these any other day. Most people make these along with spicy savory fritters anytime they wish.
At my Grandparents place, it was an untold rule of thumb that whenever there were heavy rains, my Granny would make fritters as an evening snack. And as far as I remember, she never made only savory or only sweet fritters. She always used to make sweet + spicy fritters along with a couple of chutneys.
Spicy & sweet together? Yeah! Believe me, that makes a fabulous combination. People love it a lot.
Even I would say eating this sweet + spicy combination in the same platter is so much FUN. See, when you feel that the spicy fritters are too spicy, then have a bite of sweet fritters. And when your tongue starts disliking sweet fritters, go for savory ones! What say? Isn’t it fun? It gives out such a wonderful contrast in taste at the same time.
Pumpkin Gulgule are super spongy and crispy. The outer layer is crisp and inner layer is super soft. These are packed with an awesome flavor of pumpkin, aroma of cardamom and perfect sweetness.
Sometimes, I wonder how these fluff balls are so cushiony when they do not contain any baking powder, baking soda or yeast. But they are so good, so soft and pillowy.
There are some varieties of gulgulas. Some people use all-purpose flour and some use wheat-flour to make batter. There is no difference in taste, the only difference would be the color. Gulgulas made with whole-wheat flour would come out little browner than the ones made with all-purpose flour.
Some people prefer jaggery for sweetening, and some use sugar and others sugar syrup. Flavoring is up to you. You can use cinnamon and/or nutmeg powder. You can use fennel seeds, or you can simply add cardamom powder — which I like. You can add a combo of cinnamon + cardamom, nutmeg + fennel seeds, but try not to add all 4 spices together. That would be an overkill and you wouldn’t get the authentic taste.
This particular recipe which I am sharing today is my Granny’s recipe except for the pumpkin puree. That’s my addition. You know me, I like to play with my food. I feel like there should be variety in food.
They make the best finger food — and kids are just crazy about these. They can go snacking on these all day long. Plus, they are quite awesome and best rescue plan, when you have sudden cravings for something sweet. They don’t need any fancy ingredients. These 5 ingredients are really basic, which everyone has at home.
You start with making a batter of whole-wheat flour, pumpkin puree, sugar, and cardamom. And let it rest for 15-20 minutes, or longer for 1-2 hours if you have more time. The more time the better. And then fry them on medium-low heat from all the sides.
Sprinkle with some sugar, or simply eat them as such. I love to enjoy eating them while I am frying my second batch, and my first batch of fritters is already fried and resting on a paper towel to cool slightly. So I am usually already full by the time I serve them 😉
Eat them warm or at room temperature. They are always good. I personally prefer to eat them warm. These are best served warm.
Let’ learn to make 5 Ingredient Pumpkin Fritters – Pumpkin Gulgula.
Take a mixing bowl, and combine all the ingredients (except the oil). Add 1/4 cup add water slowly, and whisk well to make thick consistency batter. Add 2-3 tbsp more water, if needed.
Cover the bowl with plastic wrap and set aside for 15 minutes (you can also keep this batter for longer period (1-2 hours) to get the better result. Heat the oil in a frying pan on medium high heat.
To check if the oil is hot enough to fry, add one drop of batter to the oil. If the batter comes up then oil is ready to fry. Slowly drop 1 tbsp of batter at a time over medium heat. Drop 6-7 fritters at a time.
Fry the balls until they turn golden brown from all sides. Remove the gulgulas and place over a paper towel, so the excess oil is absorbed. Sprinkle some powdered sugar on top, and serve hot.
- wheat-flour or all-purpose flour - 2 cup
- pumpkin puree - 1 cup
- sugar - 1 cup or as per taste
- cardamom powder - 1 tbsp
- oil for frying
- Take a mixing bowl, and combine all the ingredients (except the oil ).
- Add ¼ cup add water slowly, and whisk well to make thick consistency batter.
- Add 2-3 tbsp more water, if needed.
- Cover the bowl with plastic wrap and set aside for 15 minutes (you can also keep this batter for longer period (1-2 hours) to get the better result.
- Heat the oil in a frying pan on medium high heat.
- To check if the oil is hot enough to fry, add one drop of batter to the oil. If the batter comes up then oil is ready to fry.
- Slowly drop 1 tbsp of batter at a time over medium heat. Drop 6-7 fritters at a time.
- Fry the balls until they turn golden brown from all sides.
- Remove the gulgulas and place over a paper towel, so the excess oil is absorbed.
- Repeat the same with rest of the batter.
- Sprinkle some powdered sugar on top, and serve hot.
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