Gulgule or Pue are a North Indian sweet dish that are essentially lightly sweetened whole wheat fennel doughnuts.
What are Gulgule
Gulgule are traditional Indian sweets and an important part of certain festivals such as Karwachauth and Ahoi Ashtami. They are sometimes referred to as ‘meethe pakore’ and Punjabis often refer to them as ‘pua’ or ‘pue’ (plural). This gulgule recipe results in a crisp exterior and a soft interior. Gulgule are essentially the Indian version of doughnuts, but less sweet.
Lost in Motherhood
You hear it a lot, losing yourself in motherhood, that term, as if once you take on this new role you are supposed to be the same. It took me a while, a search for “her” perhaps.
Over time I have come to realize I was never lost. Motherhood gave me a new path, a new direction. And while I wasn’t familiar with the exact coordinates of this path, I was never lost, I was simply exploring a new journey of myself that was once unmapped.
Gulgule for Ahoi Astami
In celebration of Ahoi Ashtami, a fast observed by mothers for the well-being of their children I wanted to show you how to make Gulgule, or meethe pue. On Ahoi Ashtami mothers offer prayers to Ahoi Mata another for of Parvati Maa while abstaining from food and water while emerging themselves into prayer. The fast ends after sighting the stars in the sky and eating Gulgule, which are essentially lightly sweetened whole wheat fennel doughnuts.
This festival is a celebration of motherhood which has been one of the most beautiful experiences for me and it’s an honor for me to celebrate and pray for my daughter. She is a constant reminder that we are never lost, but rather our journey is ever evolving, our paths constantly changing.
- ¼ cup gud/jaggery powder or brown sugar
- ½ cup water
- ¾ cup wheat flour / atta
- ½ tsp fennel / saunf (crushed)
- ¼ tsp baking soda
- 3 cup neutral oil (for frying)
- In bowl mix together the dry ingredients: the atta ( whole wheat flour, fennel seeds, baking soda, jaggery/gud powder or sugar.
- Whisk this together and start by adding half of the water first.
- Mix well and add more water as required to make a batter that is thick like a pakora batter. I use the full ½ cup measurement to reach this consistency.
- Cover and rest the batter for 15-20 minutes.
- In a deep pan or kadai heat oil on medium high heat until hot. Take spoon fulls of the batter and fry in oil until golden brown.
