
Ingredients
For Sooji Ke Gulgule
1 tbsp Ghee, घी
1 tsp Mustard seeds, बारीक राई
½ cup Water or Coconut milk (optional) पानी/नारियल के दूध
½ tsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
¼ tsp Turmeric powder, हल्दी पाउडर
1 cup Semolina, रवा/सूजी
Little water, पानी
Salt to taste, नमक स्वादअनुसार
2 tbsp Curd, beaten, दही
For Boiling
Water as required, पानी
½ tsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
1 tsp Ghee, घी
Prepared Sooji Gulgule, तैयार किया हुआ सूजी के गुलगुले
For Tempering
1 tbsp Ghee, घी
1 tsp Gota urad dal, गोटा उरद
1 tsp Chana dal, चना दाल
½ tsp Cumin seeds, जीरा
½ tsp Mustard seed, बारीक राई
1 inch Ginger, chopped, अदरक
2 sprig Curry leaves, कड़ी पत्ता
2 dry Red chillies, chopped, सूखी लाल मिर्च
2 Green chillies, chopped, हरी मिर्च
1 tbsp Peanut, मूंगफली
A pinch of turmeric powder, हल्दी पाउडर
Prepared Sooji Gulgule, तैयार किया हुआ सूजी के गुलगुले
Little water,पानी
Salt to taste, नमक स्वादअनुसार
¼ tsp Sugar, चीनी
few Coriander leaves, chopped, धनिया पत्ता
fresh Mint leaves, chopped, पुदीने के पत्ते
½ tsp Lemon juice, नींबू का रस
For Garnish
fresh Coconut bits (optional) ताजा नारियल
Lemon wedge, नींबू की फांक
Coriander sprig, धनिया पत्ता
Process
For Sooji Ke Gulgule
- In a kadai, add ghee once it’s hot, add mustard seeds and let it splutter well.
- Add water or coconut milk, sugar, salt to taste, turmeric powder and mix well.
- Add semolina and mix everything properly and continue cooking until soft dough or it comes together.
- Add a little water, salt to taste, curd and mix it well until it completely absorbs its water.
- Once done transfer it into a bowl and knead it properly.
- In a parat, place the prepared mixture and knead it properly.
- Pinch a lemon size ball and flatten it slightly, press in the center to give a shape and keep aside for further use.
For Boiling
- In a large kadai, add water on medium flames, Add sugar, salt to taste, ghee and mix it well.
- Keep the flame on simmer and let it boil for a few seconds. Add prepared sooji ke gulgule and let it get cooked for 2 to 3 minutes.
- Once gulgule gets cooked well switch off the flame and transfer into the parat.
- Keep in the refrigerator for 2 to 3 minutes. Once it holds the shape, remove it out and keep aside for further use.
For Tempering
- In a large kadai or wok, add ghee once it’s hot, add gota urad dal, chana dal and saute it until light golden in color.
- Add cumin seeds, mustard seeds and let it splutter well.
- Add ginger, curry leaves and saute well. Add dry red chillies, green chillies, peanuts and toss everything well.
- Add a pinch of turmeric powder, prepare sooji ke gulgule, sprinkle little water, salt to taste, and sugar, and toss everything well.
- Now, add coriander leaves, mint leaves, lemon juice and toss everything well.
- Transfer it into a serving dish. Garnish it with fresh coconut bits, lemon wedge, coriander sprig and serve hot.