Ingredients
1. 21/2 cups multigrain atta
2. 11/4 cup gur (jaggery)
3. 1tbsp saunf (fennel)
4. 3tbsp ghee
5. Salt to taste
6. 1.2 tsp baking powder
7. Oil to fry
Method:
1. In a bowl, dissolve shredded gur in hot water, stirring continuously.
2. In another bowl, mix together atta, ghee, salt and baking powder.
3. Add dissolved gur to atta mixture and mix to form batter of dropping consistency. If batter is too thick, add more water. Then, add saunf.
4. Now, heat oil in a wide pan on high flame.
5. Drop a tablespoon of batter (works better if the gulgule are smaller) and then lower flame to medium. Let the gulgula cook till evenly browned and cooked through. Remove the gulgula and drain on a kitchen paper.
6. Now, increase the heat once again and fry batches of gulgule. Remove from oil and drain the sweets on a kitchen paper.
7. Serve warm or cool as you prefer with chilled rabri or sweetened cream.