Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons ghee
- 2 tablespoons sugar
- 1/4 teaspoon saffron strands
- 1/2 cup warm milk
- 2 tablespoons chopped cashews
- 2 tablespoons raisins
- Oil, for deep-frying
Special Equipment Needed:
- Deep-frying pan
- Strainer
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, semolina, baking soda, and salt.
2. Add the ghee and mix until the mixture resembles breadcrumbs.
3. Add the sugar and saffron strands and mix until combined.
4. Add the warm milk and mix until a soft dough forms.
5. Knead the dough for 5 minutes until it is smooth and pliable.
6. Cover the dough with a damp cloth and let it rest for 15 minutes.
7. Divide the dough into 12 equal portions and roll each portion into a ball.
8. Flatten each ball and place a few chopped cashews and raisins in the center.
9. Fold the dough over the filling and press the edges together to seal.
10. Heat the oil in a deep-frying pan over medium heat.
11. Fry the gulgulas in batches until golden brown.
12. Remove the gulgulas from the oil and drain on a paper towel-lined plate.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 12 gulgulas
Nutritional Information:
Calories: 140
Fat: 5g
Carbohydrates: 20g
Protein: 3g
Substitutions for Ingredients:
- All-purpose flour: whole wheat flour
- Ghee: butter
- Milk: almond milk
Variations:
- Add chopped almonds or pistachios instead of cashews and raisins.
- Use cardamom or nutmeg instead of saffron.
Tips and Tricks:
- Make sure the oil is hot enough before adding the gulgulas.
- Fry the gulgulas in batches to ensure even cooking.
Storage Instructions:
Store the gulgulas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the gulgulas in a preheated oven at 350°F for 5 minutes.
Presentation Ideas:
Serve the gulgulas on a platter garnished with saffron strands and chopped nuts.
Garnishes:
Saffron strands, chopped nuts
Pairings:
Saffron gulgulas can be served with a cup of chai or masala chai.
Suggested Side Dishes:
Saffron gulgulas can be served with a side of raita or yogurt.
Troubleshooting Advice:
- If the gulgulas are not cooked through, reduce the heat and cook for a few more minutes.
- If the gulgulas are too dry, add a few tablespoons of warm milk to the dough.
Food Safety Advice:
- Make sure the oil is hot enough before adding the gulgulas.
- Do not overcrowd the pan while frying the gulgulas.
Food History:
Gulgulas are a traditional Indian sweet made with flour, semolina, and ghee. They are usually served during festivals and special occasions.
Flavor Profiles:
Saffron gulgulas have a sweet and nutty flavor with a hint of saffron.
Serving Suggestions:
Serve the gulgulas with a cup of chai or masala chai.
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Region: Indian