Delicious Gulgule Recipe to Celebrate Sawan

The month of Sawan is a time of joy and devotion in Hindu culture, and what better way to celebrate than with a delicious dish of Gulgule? This traditional North Indian sweet is easy to prepare with simple ingredients like wheat flour and jaggery. Follow our step-by-step guide to create these fluffy, golden-brown treats that are perfect for the festive season. Whether you're starting a new venture or simply enjoying the monsoon rains, Gulgule is a delightful addition to your celebrations. Read on to learn how to make this beloved dish!

By Narendra Chaudhary Jul 31, 2026, 14:34 IST

Significance of Sawan in Hindu Culture

The month of Sawan is highly revered in Hinduism, marking the arrival of the monsoon rains. This sacred period is filled with joy, devotion, and excitement. In Indian customs, beginning a new venture or day with a sweet dish is considered auspicious.

Gulgule: A Traditional Sweet for Sawan

If you're looking to whip up something sweet on the first day of Sawan—July 30, 2026—'Gulgule' is an excellent choice. This delightful and traditional dish hails from North India and can be made with basic ingredients like wheat flour and jaggery, which you likely already have at home.

Ingredients Needed for Gulgule

**Ingredients Required for Gulgule**
Wheat flour: 1 cup
Jaggery: ½ cup (finely crushed)
Fennel seeds (Saunf): 1 teaspoon (lightly crushed)
Green cardamom powder: ½ teaspoon
Water: For the batter (approximately ¾ cup)
Baking soda: 1 pinch (to make the Gulgule fluffy)
Desi ghee or refined oil: For frying

Step-by-Step Guide to Prepare Gulgule

**Easy Method to Make Gulgule**
Begin by dissolving the finely crushed jaggery in a small amount of water in a vessel. Stir until fully dissolved, and if needed, warm it slightly to expedite the melting process. Allow it to cool completely before using, then strain to eliminate impurities.

In a large mixing bowl, combine the wheat flour with the crushed fennel seeds and cardamom powder, mixing thoroughly with a dry spoon. The fennel seeds will add a delightful flavor to the Gulgule.

Gradually incorporate the jaggery water into the flour while continuously whisking with your hands or a spoon to avoid lumps. The batter should have a consistency similar to that of *pakora* batter—not too thick or too watery.

Cover the batter and let it rest for 10 to 15 minutes to allow the flour to set. After resting, add a pinch of baking soda and whisk vigorously for 2–3 minutes to ensure the *gulgules* are light and fluffy.

Heat oil or *desi ghee* in a deep pan (*kadhai*) over medium heat. Once hot, carefully drop small portions of the batter into the oil using a spoon or your hand.

Fry the *gulgules*, turning them occasionally with a slotted spoon, until they achieve a beautiful golden-brown color on all sides. Once done, remove them and place on a plate lined with tissue paper to absorb excess oil.

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