Description
Pumpkin sweet fritters, or gulgula, have been around for ages, passed down from grandmothers who knew a thing or two about turning simple ingredients into magic. These little golden bites aren’t just food; they’re a warm hug, a sweet memory, a taste of tradition.
Ingredients
Units
Scale
- 1 cup pumpkin, steamed and mashed, smooth but not watery
- 2 cups self-raising flour
- 1/2 cup sugar (or a little more if you’ve got a sweet tooth)
- 2 tbsp desiccated coconut for that subtle chewiness
- A pinch of salt to bring out the flavors
- A pinch of cinnamon, because pumpkin and cinnamon? Yes.
- 1/2 tsp vanilla essence
- Enough milk to make a thick, scoopable batter
- Oil for frying
Instructions
- Mix the mashed pumpkin with the flour (you can sift it if you feel fancy, but I usually just dump it in).
- Stir in the rest of the ingredients, adding milk little by little until the batter is thick but still drops off a spoon.
- Heat your oil, medium heat is your friend here. Too hot, and they’ll burn outside before they’re cooked inside. Too low, and they’ll just soak up oil like a sponge.
- Drop a spoonful of batter into the hot oil, watching it puff up like magic.
- Flip them now and then until they’re golden brown and irresistible.
- Scoop them out, let them drain for a second (if you can wait), and enjoy.
- These are best eaten warm, maybe with a dusting of powdered sugar or even a drizzle of honey. But honestly? They don’t need anything. Just grab one, take a bite, and try not to eat the whole batch.
- Would I make these again? Oh, absolutely. And if you love easy, no-fuss treats that taste amazing, you should too.
Notes
Created, prepared, tried, and tested by Jennifer
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 19.2 g
- Sodium: 532.4 mg
- Fat: 5.9 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 52.2 g
- Fiber: 2.5 g
- Protein: 4.8 g
- Cholesterol: 0.1 mg
