Gluten Free Gulgula is a wholesome alternative to the traditional Guyanese dessert. These sweet banana fritters are a staple during Hindu holidays but can be enjoyed year round!
Gluten Free Guyanese Gulgula
When I was growing up, my grandmother (who was a Hindu) made gulgula for Phagwah, Diwali, and whenever she had a Jhandi (a Hindu celebration). So I’ve always associated those pillowy, slightly sweet mounds of fried dough with community and celebrations.
I didn’t eat them for a long time, partially because of the gluten. But when I started recreating Guyanese recipes to make them gluten free, gulgula was at the top of my list!
Check out my traditional Guyanese Gulgula recipe if you’re not practicing a gluten free diet. And if you want a savory gluten-free fried treat, try my Gluten-Free Guyanese Pholourie recipe next.
Why You’ll Love This Gluten Free Guyanese Gulgula Recipe
- Super Easy: Gradually add each ingredient to one mixing bowl to create a batter. Let it rest, then fry these delicious spheres, all in less than 1 hour.
- Gluten Free Alternative: This recipe yields a sweet banana treat that is just as tasty as the classic version, with a golden brown crispy exterior and a pillowy soft center.
- Shareable Snack: Need something to share with a group? This recipe makes about 20 average-sized gulgula. And you can double it to make even more!
Ingredients for Gluten Free Guyanese Gulgula
The only differences between this ingredient list and the one for my traditional gulgula are the gluten-free flour, the unrefined sugar, and the dairy-free milk.
- Ripe banana: They are easier to mash and have a sweeter taste.
- Coconut sugar: This has a lower glycemic index rating than granulated white sugar, making it easier to manage blood sugar levels. This recipe also works with other sweeteners like cane sugar, honey and maple syrup.
- Ground spices: Use ground cinnamon and ground cloves for a touch of warmth.
- Vanilla extract: This enhances the overall flavor.
- Warm coconut milk: It’s easier to mix with the other ingredients if it’s already warm (not hot).
- All Purpose Gluten Free Flour: This provides the foundation of the gluten free gulgula.
- Rapid rising yeast: This instant yeast accelerates the rising time of the dough.
- Pinch of salt: This balances the other flavors. Without it, it just tastes like something’s missing.
- Raisins: Use rinsed and soaked raisins. Soak the raisins in water to rehydrate and soften them. Be sure to discard the water. Do not add it to the batter.
- Oil: Use any oil that is suitable for frying.
See recipe card for quantities.
How to Make Gluten Free Gulgula
Place bananas in a mixing bowl and mash them with a fork until you achieve a smooth consistency. Then add sugar, ground cinnamon, ground cloves, and vanilla extract to the bowl, mixing thoroughly.
Pour in warm milk and blend it with the mixture. Then add gluten-free flour, yeast, and salt, stirring until a thick batter forms. Finally, add soaked raisins to the batter. Mix well, cover, and allow it to rest for 30 minutes.
Heat oil in a pot suitable for deep frying over medium heat until it reaches around 350°F. Using a dinner spoon or a cookie scoop, drop spoonfuls of batter into the hot oil.
Fry the batter until it turns a deep brown color, turning frequently to prevent burning. Remove the gluten free gulgula from the oil, let excess oil drain on paper towels, and allow them to cool before serving.
Storage
Store leftovers in an airtight container at room temperature for up to 3 days. You can eat them as is, or reheta them in the microwave or air fryer.
Tips for the Best Gluten Free Gulgula
- Allow the batter to rest for at least 30 minutes before frying. Resting allows the starches in gluten-free flour to swell, creating a thicker batter. This can contribute to the overall lightness and tenderness of the final product.
- Let the oil heat up to 350°F before adding the drops of batter to the pot.
- If hand-dropping the batter into the hot oil makes you nervous, use a cookie scoop.
- Continuously turn the batter to prevent it from burning.
- Do not overcrowd the pot. I fry these in two batches so that each gulgula gets perfectly crispy.
- Serving a crowd? Just double the measurements for a larger batch.
Frequently Asked Questions
Gulgula, also known as gulgule, is a deep fried Indian snack commonly served during Hindu holidays and ceremonies. They are characterized by their crispy coating and tender, fluffy center. Traditionally, these donut-like sweets are made with flour, milk, jaggery (sugar), and spices.
Indian gulgula uses spices like fennel seeds and cardamom whereas Guyanese gulgula usually includes cinnamon, cloves, mashed ripe bananas, and raisins.
Gulgula tastes amazing with hot coffee or tea. The warm flavors of chai would definitely complement this dessert.
Gluten Free Guyanese Gulgula
Equipment
- Mixing Bowl
- Saucepan
- Cookie Scoop
Ingredients
- 1 ripe banana
- 2 tablespoons of coconut sugar
- 1/4 teaspoon of ground cinnamon
- Pinch of ground cloves
- 1/2 teaspoon of vanilla extract
- 1/4 cup of warm coconut milk
- 1 cup of All Purpose Gluten Free Flour
- 1 teaspoon of rapid rising yeast
- Pinch of salt
- 1/4 cup of rinsed and soaked raisins raisins soaked in water to soften. Water is discarded and not added to the batter
- 4 cups of oil suitable for frying
Instructions
- Add banana to a mixing bowl and crush with a fork until smooth
- Then add sugar, ground cinnamon, ground cloves and vanilla extract and mix together well
- Next add the warm milk and combine
- Then add flour, yeast, salt and mix together to form a thick batter
- Next add the soaked raisins, mix well, cover and let rest for 30 minutes
- Then add oil to a pot suitable for deep frying and bring up to temperature on medium heat (around 350 °F)
- Next drop batter into oil using a dinner spoon or a cookie scoop
- Fry until deep brown in color, turning often to prevent burning
- 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.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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