Gulgula or gulagula as it is called in Guyana is a fritter made during Hindu Holidays. It is made with flour, sugar, milk, spices, raisins and bananas. It’s very much like a drop donut and oh so delicious. Growing up in Guyana my grandmother Evelyn made these and like most things she made they were amazing. The last time I ate these at home I was a teenager, so putting together and testing this recipe took some work. I called around to family members for a good recipe trying to replicate the ones my grandmother made and my cousin-in law Sita, shared her sister Babita’s recipe with me. Thank you Babita and Sita for all of your help.

Making the Gulgula Batter

To make gulgula I started with a really ripe banana then I crushed with a fork. Next I added sugar, spices and warm milk. Warm milk is needed to activate the yeast in this recipe. Please don’t skip it.

Next I added the flour, yeast and salt and mixed together to form a thick pancake like batter, finishing it off with the soaked raisins. The batter needs some time to rest to allow the yeast to do its thing. I used rapid rising yeast and let it rest for 30 minutes before frying up these beauties.

Dropping the Gulgula batter

Traditionally when cooking gulgula you drop it into the oil by filling your hands with palmfuls of the batter then squeezing small portions through the opening between your thumb and forefingers. Not only is this messy but it can also be dangerous. The best way to drop gulgula is by using a cookie scoop like this one here. This makes it really easy to scoop and drop the batter for frying. Alternatively you could just use a spoon to spoon the batter into the hot oil.

Frying the Gulgulas

Gulgula, like most fritters and donuts require a deep fry. Ensure that you have enough oil to fill your pot above the half way line or your gulgula will not have enough room and will be flat instead of that beautiful round shape they are known for. I love to test one gulgula to ensure the oil temperature is just right and it cooks all the way through before adding a batch. 350 °F is the ideal temperature for frying these but if you don’t have a thermometer just keep the oil on medium heat and that should be good. Also keep turning the gulgulas while they cook, to allow for even browning and cooking.

Save it for Later

The Gluten Free / Dairy Free and Refined Sugar Free Recipe:

Gluten Free Gulgula
 
Prep time
Cook time
Total time
 
A rich fritter made with banana and raisins and typically served during Hindu Holidays. This gluten free recipe allows for a wholesome alternative to the traditional recipe.
Author:
Recipe type: Gluten Free, Dairy Free, Refined Sugar Free
Cuisine: Guyanese
Serves: 4 Servings
Ingredients
  • 1 ripe banana
  • 2 tablespoons of coconut sugar
  • ¼ teaspoon of ground cinnamon
  • Pinch of ground cloves
  • ½ teaspoon of vanilla extract
  • ¼ cup of warm coconut milk
  • 1 cup of All Purpose Gluten Free Flour
  • 1 teaspoon of rapid rising yeast
  • Pinch of salt
  • ¼ cup of rinsed and soaked raisins (raisins soaked in water to soften. Water is discarded and not added to the batter)
  • 4-5 cups of oil suitable for frying
Instructions
  1. Add banana to a mixing bowl and crush with a fork until smooth
  2. Then add sugar, ground cinnamon, ground cloves and vanilla extract and mix together well
  3. Next add the warm milk and combine
  4. Then add flour, yeast, salt and mix together to form a thick batter
  5. Next add the soaked raisins, mix well, cover and let rest for 30 minutes
  6. Then add oil to a pot suitable for deep frying and bring up to temperature on medium heat (around 350 °F)
  7. Next drop batter into oil using a dinner spoon or a cookie scoop
  8. Fry until deep brown in color, turning often to prevent burning
  9. Remove from the oil and drain on some paper towel, then let cool before serving
Notes
This recipe makes about 20 average sized gulgula. The recipe can be easily doubled for large batches.
I fry these in two batches and try not to overcrowd the pot.

The Traditional Gulgula Recipe:

Traditional Gulgula
 
Prep time
Cook time
Total time
 
A rich fritter made with banana and raisins and typically served during Hindu Holidays.
Author:
Cuisine: Guyanese
Serves: 4 Servings
Ingredients
  • 1 ripe banana
  • 2 tablespoons of brown sugar
  • ¼ teaspoon of ground cinnamon
  • Pinch of ground cloves
  • ½ teaspoon of vanilla extract
  • ¼ cup of warm whole milk
  • 1 cup of All Purpose Flour
  • 1 teaspoon of rapid rising yeast
  • Pinch of salt
  • ¼ cup of rinsed and soaked raisins (raisins soaked in water to soften. Water is discarded and not added to the batter
  • 4-5 cups of oil suitable for frying
Instructions
  1. Add banana to a mixing bowl and crush with a fork until smooth
  2. Then add sugar, ground cinnamon, ground cloves and vanilla extract and mix together well
  3. Next add the warm milk and combine
  4. Then add flour, yeast, salt and mix together to form a thick batter
  5. Next add the soaked raisins, mix well, cover and let rest for 30 minutes
  6. Then add oil to a pot suitable for deep frying and bring up to temperature on medium heat (around 350 °F)
  7. Next drop batter into oil using a dinner spoon or a cookie scoop
  8. Fry until deep brown in color, turning often to prevent burning
  9. Remove from the oil and drain on some paper towel, then let cool before serving
Notes
This recipe makes about 20 average sized gulgula. The recipe can be easily doubled for large batches.
I fry these in two batches and try not to overcrowd the pot.

Try some other Hindu Sweets, like Guyanese Parsad (gluten free option included)

 

 

Leave A Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: