500 gm of whole wheat flour ( atta) 700 ml of buttermilk 300 gm of jaggery (powdered) or raw sugar Ghee for deep frying
Mix the atta and the buttermilk to make a thick batter and let it rest through the day or till the batter starts frothing. Mix jaggery or raw sugar to the batter and mix well. Add fennel seeds to this batter and mix. Heat ghee and drop spoonfuls of the batter into it. Let three-four small
gulgulas fry in the hot ghee at a time. Turn the gulgula over once it browns on one side and let it cook properly on the other side too. These look like crisp brown sweet fritters and taste really good fresh or a day old.
The gulgulas are made around evening, are offered to God and then kept overnight before they are had as prasad the next day. A very distinct sweet and sour taste is characteristic of gulgulas.