Gulgule / Sweet Fritters Recipe from leftover Sugar syrup

Gulab Jamun and Rasgullas are traditional and irresistible Indian desserts soaked in sugar syrup . These are either made at home or bought ready made,  commonly during festivals and special occasions. Usually both these sweets are finished very fast and left behind is lots of Sugar Syrup . Can we reuse this syrup ??? This was the question raised by one of my dear friend Saloni and I am sure many of you also must have wondered this . The answer is off course yes.

There are many ways to use this leftover Sugar syrup . You can use the syrup to make Shakarparas , Sweet Puris , Pan cakes, Chirote , Sweet chutneys , Pickles , double ka Meetha , in Halwa or Kesari bhaat and the list is endless.

I generally make whole wheat Pancakes or Pooris out of this Syrup as my son has a sweet tooth. Never thought of  posting it. This time again some syrup from Gulab Jamuns was left , so made this sweet fritters and managed to click some pictures before they vanished!

Gulgule are small , golden brown sweet fritters made in North India. These are genearally made by making a batter of whole wheat flour , Jaggery  and water or milk. Small dollops of this mixture are deep fried and served hot or cold. 1-2 over ripe Bananas are sometimes added to the Gulgulla batter. Gulgule are made generally in cold winters or on during Monsoon season. But one can enjoy this easy peasy sweet treats any time .

Ingredients: Makes 15-20 medium size  Gulgule

• 1 Cup whole Wheat flour 
• 3/4 Cup leftover Sugar Syrup
• 1 tsp Fennel Seeds
• Pinch of Baking Soda
• Oil for frying

Method :

1.  In a mixing bowl take whole wheat flour and fennel seeds. Add the leftover sugar syrup and mix properly. Now add sufficient water or milk to make a batter which has a consistency similar to that of fritter (Pakoda) batter.

 

   2.  Set aside this mixture for at least half and hour. Now again beat the mixture well until no lumps are seen , add little water if required. Add a pinch of Baking Soda and mix . The batter is ready. Now heat sufficient oil in a small frying wok (kadhai) . Make small dollops of the batter using 2 spoons and dip into hot oil.

  3.  The Gulgule will immediately pop up and float on the oil surface. (Make sure you have taken enough oil for deep frying , if the oil is less, the Gulgule instead of popping up with stick to the base of the pan and will be flat in shape). Deep fry the Gulgule in small batches until golden brown in colour on all sides. Do not over crowd the pan . Remove the Gulgule with a slotted ladle on absorbent paper.

   4.  Serve hot or cold . Enjoy this crisp on outside and soft and chewy from inside, Gulgule along with Masala Chai or savoury snacks or just like that. I served them with Spicy Potato Salad .

  If you are looking for some more recipes made from leftover food, do check out my Instant Chapati ladoo made from leftover chapati and Pineapple fried rice recipe made from leftover cooked rice.