Name: GULGULE/ SEMOLINA AND COCONUT BALLS recipe by Amina Khaleel at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 8
Ingredients: 1/2 kilo semolina (sooji); 1 coconut, cut into pieces; 300 gms sugar; 2 tbsp cashews finely chopped; Milk as required; Oil for frying

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.

Instructions

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

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