INGREDIENTS
Wheat Flour 1 ½ cup
Mango Puree 1 cup
Green Cardamom Powder 1 tsp
Yellow Color pinch
Sugar ¾ cup
Fennel Seeds Coarsely Crushed 1 tsp
Water to make batter
Ghee for frying
METHOD
Mix altogether in a bowl beat well cover and leave it for a while, just before frying add ½ tsp soda by carb, the batter should be thick and pasty, beat well, deep fry gulgulas in ghee, adding with your hand to the karhai.
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