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Quickly make sweet jaggery-cardamom dumplings for puja.

Samira Vishwas | April 7, 2026 9:24 PM CST

Gulgule Recipe: When it comes to making something sweet and traditional at home on the occasion of Puja, Jaggery-Cardamom Dumplings are the perfect choice. These are not only delicious in taste, but are also very easy to make and get ready quickly. The local sweetness of jaggery and the aroma of cardamom together give them a taste which everyone likes. The special thing is that it does not require much material or hard work, yet it looks very special as Prasad. Hot, lightly crispy and soft from inside Gulgulas make both the taste and atmosphere of Puja sweet. So let’s know its recipe.

Gulgule

Gulgule is a traditional and sweet Indian snack, especially made during festivals and special occasions. It is prepared with wheat flour, jaggery or sugar, fennel and cardamom and then formed into small balls and deep fried in ghee or oil. Crunchy from outside and soft from inside, these Gulgulas are delicious in taste.

1 cup wheat flour
1/2 cup jaggery
1 cup lukewarm water
1/2 teaspoon cardamom powder
spoon fennel
1 teaspoon baking soda
Oil (for frying)

Step 1: Prepare jaggery solution

Put jaggery in lukewarm water in a vessel and dissolve it well. Keep in mind that the jaggery dissolves completely and there are no lumps in it.

Step 2: Mix flour in jaggery solution

Now slowly add flour to this jaggery solution and keep mixing. Keep it neither too thin nor too thick – prepare a pakoda like batter.

Step 3: Add cardamom powder

Then add cardamom powder, fennel and a pinch of baking soda and mix well.

Step 4: Let the batter rest for a while

Keep the prepared batter covered for 10-15 minutes. This will make the dumplings even softer.

Step 5: Heat oil on gas

Heat oil in a pan on medium flame. Keep in mind that the oil should not be too hot, otherwise the dumplings will burn from outside and may remain raw from inside.

Step 6: Fry the Dumplings

Now, with the help of hand or spoon, take small amounts of batter and drop it into the oil. Don’t add too much at once. Cook them until they turn golden brown.

Step 7: Ready to serve

Take out the prepared gulagulas and place them on tissue paper to remove excess oil. Now offer them as prasad in hot puja or enjoy them with family.

some additional tips

While making Gulgula, it is most important that the jaggery solution is well prepared. The jaggery should be completely dissolved and there should not be any lumps in it, otherwise the texture of the gulagula will not be correct.
Pay special attention to the consistency of the batter. It should neither be too thin nor too thick—lightly thick and smooth batter helps in making soft and fluffy gulagula.
It is also important to give the batter some rest. Due to this, the dough sets well and the dumplings become more soft and spongy while frying.
The oil temperature should be correct. If the oil is too hot, the dumplings will burn quickly from outside and may remain raw from inside, whereas if the oil is cold, they will absorb more oil.
Always fry the gulagulas on medium flame and keep turning them slowly, so that they become evenly golden and crispy from all sides.
After frying, immediately drain the gulagulas on tissue paper, this removes excess oil and maintains their taste and texture.