GULGULE/ SEMOLINA AND COCONUT BALLS | How to make GULGULE/ SEMOLINA AND COCONUT BALLS

By Amina Khaleel  |  9th Dec 2016  |  
4 from 1 review Rate It!
  • GULGULE/ SEMOLINA AND COCONUT BALLS, How to make GULGULE/ SEMOLINA AND COCONUT BALLS
GULGULE/ SEMOLINA AND COCONUT BALLSby Amina Khaleel
  • Prep Time

    8

    Hours
  • Cook Time

    30

    mins
  • Serves

    8

    People

21

1

About GULGULE/ SEMOLINA AND COCONUT BALLS Recipe

Gulgule is a traditional sweet that is simply delicious. This is my mother-in-law's recipe who is an expert in making it. We often make gulgule in large quantities and store them in air tight containers as it has a shelf life of 5 to 6 days.

GULGULE/ SEMOLINA AND COCONUT BALLS is a delicious dish which is liked by people of all age groups. GULGULE/ SEMOLINA AND COCONUT BALLS by Amina Khaleel has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find GULGULE/ SEMOLINA AND COCONUT BALLS at many restaurants and you can also prepare this at home. This authentic and mouthwatering GULGULE/ SEMOLINA AND COCONUT BALLS takes 480 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then GULGULE/ SEMOLINA AND COCONUT BALLS is a good option for you. The flavour of GULGULE/ SEMOLINA AND COCONUT BALLS is tempting and you will enjoy each bite of this. Try this GULGULE/ SEMOLINA AND COCONUT BALLS on weekends and impress your family and friends. You can comment and rate the GULGULE/ SEMOLINA AND COCONUT BALLS recipe on the page below.

GULGULE/ SEMOLINA AND COCONUT BALLS

Ingredients to make GULGULE/ SEMOLINA AND COCONUT BALLS

  • 1/2 kilo semolina (sooji)
  • 1 coconut, cut into pieces
  • 300 gms sugar
  • 2 tbsp cashews finely chopped
  • Milk as required
  • oil for frying

How to make GULGULE/ SEMOLINA AND COCONUT BALLS

  1. Take semolina in a bowl.
  2. Add milk little by little and knead to form a loose dough.
  3. Close the lid and set aside for about 8 hours.
  4. You can make the dough in the morning and prepare the gulgules in the evening.
  5. After 8 hours, add cashews and sugar to the dough.
  6. Take the coconut pieces in a mixer jar and grind it without water till you get finely grated coconut.
  7. Add grated coconut as well to the semolina dough and mix all the ingredients together.
  8. The dough will loosen after the addition of sugar and will now have thick batter like consistency.
  9. Your gulgule batter is now ready.
  10. Now heat oil in a pan and when oil is hot, take small balls from the gulgule mix and gently add to the oil.
  11. Deep fry 5 to 6 gulgules at a time till they turn brown in colour.
  12. While taking out the gulgules from the pan, gently press them between two ladles so that they get a flat shape.
  13. Check for taste and if necessary add some more sugar.
  14. In the same way, prepare all the gulgules and serve.
  15. This recipe makes nearly 30 gulgules.
  16. Allow them to cool and transfer to airtight containers.
  17. You can make them in large quantities and take them during picnics or get togethers.

Reviews for GULGULE/ SEMOLINA AND COCONUT BALLS (1)

Shipra Saxena2 years ago

yummy dessert!
Reply