Soft, fluffy Indian doughnut holes made with self-raising flour, coconut, and cardamom, deep-fried until golden. A quick, no-yeast treat ready in 30 minutes.
Equipment
- Large mixing bowl
- Medium ice cream scoop (optional)
- Deep pot (for frying)
- Slotted spoon
- Paper towel-lined plate or tray
- Measuring cups and spoons
- sifter
Ingredients
- 2½ cup (625ml) self-raising flour
- ½ cup (125ml) dessicated coconut
- ½ cup (125ml) sugar
- 1¾ cup (438ml) cold milk
- 1 tbsp lukewarm water
- ½ tsp ground elachi (cardamom) powder
- Oil, for frying (enough to cover the gulgula when frying)
Instructions
- Add the self-raising flour, desiccated coconut, sugar, and ground elachi powder to a large bowl and stir to combine.
- Pour in the cold milk and lukewarm water. Mix until you have a thick batter. It should hold its shape on a spoon, not run off it.
- Heat oil in a pot over medium-high heat until hot. Once hot, turn the heat down to low before you start frying.
- Using a medium ice cream scoop or your hand, drop dollops of batter into the oil. They should rise to the top as they cook. Fry on low heat, flipping so all sides turn golden brown.
- If you’re unsure, cut one open. It should be fluffy inside, not gooey or wet with raw batter. Adjust your heat down further if the outside is browning faster than the inside cooks.
- Remove with a slotted spoon and drain on paper towel. Serve warm.
Notes
- Batter should be thick enough to hold its shape on a spoon. If it's too runny, add a little extra self-raising flour.
- Get the oil hot first, then reduce to low heat before frying, to avoid burning the outside before the inside cooks.
- No ground elachi? A pinch of ground nutmeg works as a substitute.
- Best eaten fresh and warm.