Govardhan Puja: This time, make tasty and soft gulagula on Govardhan Puja, read the full recipe here..

Govardhan Puja (Govardhan Puja 2025) comes after Diwali. This year, the festival will be celebrated on October 22nd. It is believed that on this day, Lord Krishna protected the people of Brij by lifting the Govardhan mountain on his little finger. Since then, Govardhan Puja has been celebrated with great enthusiasm.

On the day of Govardhan Puja, Govardhan Mountain is made from cow dung and worshipped. Special dishes are also prepared for this special occasion, including gulgula or sweet dumplings. Gulgula holds special significance on the day of Govardhan Puja. Let's learn the recipe for making gulgula.

Gulagula Recipe
Prep Time: 20 minutes
Cooking Time: 10-15 minutes
Serves: 4-5
Ingredients:
Wheat flour: 1.5 cups
Jaggery: 1/2 cup
Water: 1/2 to 3/4 cup
Fennel seeds: 1 teaspoon (lightly crushed)
Cardamom powder: 1/4 teaspoon
Baking soda/soda: 1/4 teaspoon
Oil or ghee: for frying

Method:
First, take 1/2 cup of jaggery and 1/2 cup of water in a large pot.
Now, dissolve the jaggery thoroughly in the water. If you prefer, you can break the jaggery into small pieces and dissolve it in hot water, or soak it directly in the water and let it sit for a while.
When the jaggery is completely dissolved, strain the solution through a sieve to remove any impurities or lumps.

Now add wheat flour to the strained jaggery mixture.

Add fennel seeds (lightly crushed), cardamom powder, and baking soda and mix well.

Now whisk the mixture thoroughly to remove any lumps. If the batter seems too thick, add 1/4 cup more water.

The batter should be thick enough to pour easily from a spoon, but not too thin (it can be slightly thinner than pakora batter).

Cover the batter and let it rest for at least 15-20 minutes. This will ensure the gulagulas are soft and fluffy on the inside.

Heat oil or ghee in a pan. The oil should be medium hot for frying.

Once the oil is hot, reduce the heat to medium.

Now, using your hands or a small spoon, pour small portions of the batter into the oil.

Place only as many gulagulas in the pan as can easily float.

Fry the dumplings over medium heat until golden brown and cooked through. Turn them occasionally.

When the dumplings are golden brown and puffed up, remove them from the oil and place them on paper towels to drain off any excess oil.

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