Wheat flour – 1 cup
Sugar – 1 cup
Thick Coconut extract – just enough to mix dough
Ghee – 1 tblsp (for dough)
Cardamom powder – little
Oil and Ghee together – for deep frying
Cashewnuts – 2 tblsp (finely chopped and fried in ghee)
Kesar colour – little
1. Sieve wheat flour through fine mesh sieve.
2. Add a pinch of salt, ghee, cardamom powder, kesar colour and blend well.
3. Sprinkle coconut extract little by little and knead to a stiff dough.
4. Knead well till it becomes soft and pliable.
5. Keep closed under wet cloth for 30 minutes.
6. Make small marble sized balls out of the dough.
7. Roll it out into very thin chappathis. Roll it as thin as possible.
8. Keep little fried nuts lengthwise at one end and roll up like a mat tightly.
9. Deep fry in hot oil till crisp.
10. Meanwhile add 1/2 cup water to sugar and boil till it reaches half string consistency.
11. Switch off stove and dip deep fried gulgul in the hot syrup.
12. Take it out and arrange on a flat plate.
Note: If sugar syrup crystallises before dipping all the gulguls, add little water to syrup and heat till it reaches the same consistency.