• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Contact
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
simplyvegetarian777

Gulgule / Meetha Pooya in Appe pan OR Donut holes mildly flavored with fennel and cardamom made in Ableskiever pan!

Published on October 15, 2014 by

IMG_4319.PNG
Today is a festival of Ahoi Ashtami ! A festival where mothers fast and pray for the well being of their children.

IMG_4318.PNG
While growing up, I saw my mum doing it for me and my siblings and I picked it from her and my mother in law. Might sound confusing, why fast? Well there are few cultural things which are beyond questioning and are done to strengthen the family bonds.
IMG_4321.JPG
Traditionally, they are deep fried. But thanks to the Appe / Paniyaram / Abelskiever Pan, these beauties can be enjoyed in a healthier way. These are made with whole wheat flour and mildly flavored with fennel seeds. Te texture is more or less like a munchkin or a donut hole. Interesting?

IMG_4320.PNG
Here is what you gotta do !

Yields : 10-12 pieces

Ingredients :

Whole wheat flour : 1/2 cup
Fennel seeds : 1 tsp
Cardamom powder : a fat pinch
Sugar : 3 tbsp
Yogurt : 1/2 cup thick dissolved in 1/4 or more cup of water so that it is easy to stir but not runny.
Water if needed!
Baking soda : 1/4 tsp

Method :

  1. Take a bowl. Add flour, fennel seeds, cardamom powder and sugar to it. Stir with a fork to mix the ingredients.

  2. Add yogurt and mix well. Add a little water to lighten it up. We need a batter of pancake or idli batter consistency.

  3. Let the batter rest for 15 minutes.

  4. Grease the appe pan and warm it up.

  5. Add baking soda to the batter and mix quick.

  6. Take a table spoon. Add a dollop in each hole. Cover and cook on low flame for 2-3 minutes.

  7. Remove the lid. With the help of chop sticks or wooden pick, time them around for browning and even cooking. Cook for another 2-3 minutes on low flame. It has sugar in it so if cooked on higher flame, it will give a burnt surface. We want a golden surface.

  8. Remove! Cool and dust with powdered sugar if you want.

Last year, I had made the gulgule as in malai Poori in a hard anodized pan. Check out the recipe here

Happy Ahoi Ashtami!

Taking these to Angie’s FF#38, co-hosted by Hilda and Juliana. I hope they like it as much as my family did.

Related

Filed Under: Desserts, Desserts, Festival, Indian Food

Search on Amazon for your favorite products.

Previous Post: « Kathal ki Sabzi / Jackfruit Stir fry
Next Post: Banana Bread and Walnut BonBons »

Reader Interactions

Comments

  1. simplyvegetarian777

    November 3, 2015 at 2:33 pm

    Thank you Binjal

    Reply
  2. Binjal's VEG Kitchen

    November 3, 2015 at 1:51 pm

    They looks so delicious!

    Reply
  3. Nancy

    October 24, 2014 at 12:31 pm

    Yay…another reason to dust off my unused pan! These sound yummy, Sonal. 🙂

    Reply
  4. Jhuls

    October 20, 2014 at 2:45 am

    These donuts sounds really fab, Sonal. <3

    Reply
  5. milkandbun

    October 19, 2014 at 11:51 am

    They look lovely! And cardamom and fennel give aromatic punch! Yummy treat, Sonal! 🙂

    Reply
  6. A Home Cook

    October 18, 2014 at 3:07 am

    So finally, a recipe for the doughnut holes!!!! How wonderful.

    Reply
  7. chefjulianna

    October 17, 2014 at 3:23 pm

    Wow, what an amazing treat you have brought for us today, Sonal! I could scarf down a dozen of these before I even blink! There is nothing more wonderful than fennel and cardamom! 😀

    Reply
  8. Selma's Table

    October 17, 2014 at 10:15 am

    I think I need to start fasting for my son – parents just want to do whatever they can to make life wonderful for their children… Lovely recipe Sonal and a great use of that pan too…

    Reply
  9. HostessAtHeart

    October 17, 2014 at 9:52 am

    Sonal, these look amazing. I don’t have the pan you mention. Is there an alternative that can be used?

    Reply
    • simplyvegetarian777

      October 17, 2014 at 10:54 am

      Thanks Hostess :). Bella’s cake pops maker ?

      Reply
  10. lapetitecasserole

    October 15, 2014 at 11:56 pm

    OMG! They look so yummy… and looking at the last photo it seems that the dough you made has rises perfectly!

    Reply
    • simplyvegetarian777

      October 16, 2014 at 9:40 pm

      It did. Thanks my dear 🙂

      Reply
  11. lapetitepaniere

    October 15, 2014 at 11:36 pm

    It looks absolutely delicious, Sonal 🙂 I love the smell of fennel seeds. The photo is superb too.
    Linda 😉

    Reply
    • simplyvegetarian777

      October 16, 2014 at 9:41 pm

      Thanks Linda :). HahAaaa….I probably messed it again between you and Marghy. I will be make careful :). Fennel sees lend a nice sweet flavor and aroma to it.

      Reply
    • simplyvegetarian777

      October 21, 2014 at 7:30 am

      Thanks Linda :).

      Reply
  12. Anjana @ At The Corner Of Happy & Harried

    October 15, 2014 at 8:45 pm

    this sounds interesting, like a paniyaram kind of. Love the pics, Sonal!

    Reply
    • simplyvegetarian777

      October 16, 2014 at 9:41 pm

      Thanks Anjana :). Who do you make paniyaram?

      Reply
      • Anjana @ At The Corner Of Happy & Harried

        October 17, 2014 at 3:47 pm

        Most common way is to use fermented dosa/idli batter, add jaggery and scraped coconut.
        Another recipe is to use flour, sugar, milk, mashed bananas and baking soda, almost like pancake batter.
        Both recipes can be modified to make savory paniyarams too. Maybe with a little grated ginger, curry leaves and such.
        I don’t have a paniyaram pan here, I’ve used lined muffin pans with moderate success!

        Reply
  13. Charanya

    October 15, 2014 at 8:34 pm

    Yum <3

    Reply
    • simplyvegetarian777

      October 16, 2014 at 9:41 pm

      🙂

      Reply
  14. apsara

    October 15, 2014 at 8:33 pm

    Sounds like appam that we make during festivals. Looks yummy!

    Reply
    • simplyvegetarian777

      October 16, 2014 at 9:42 pm

      Thanks Apsara. Do share the appam recipe 🙂

      Reply
  15. Aruna Panangipally

    October 15, 2014 at 7:57 pm

    I am drooling over these beauties….. And I so agree. The why fast? is a question that cannot be answered. 🙂

    Reply
    • simplyvegetarian777

      October 16, 2014 at 9:42 pm

      ;)…. I hear you Aruna. Beyond me but I do it for my kinds 🙂

      Reply
  16. apuginthekitchen

    October 15, 2014 at 6:51 pm

    They really do look wonderful Sonal, the flavoring is wonderful. A great treat,

    Reply
    • simplyvegetarian777

      October 16, 2014 at 9:43 pm

      Thanks Suzanne :). I will experiment now more with different flavors.:)

      Reply
  17. MyKabulKitchen

    October 15, 2014 at 6:31 pm

    These look delicous!! I love that you found a way to make it healthier, I just had abelskievers at a local cafe this past week and I am guessing these are similar in flavor, thanks for sharing what a lovely holiday 🙂

    Reply
    • simplyvegetarian777

      October 16, 2014 at 9:43 pm

      Thanks dear 🙂

      Reply
  18. Sue

    October 15, 2014 at 6:27 pm

    Oh my goodness, these are seriously wonderful. I can’t believe how beautiful they are too!!! And the name is what always gets me . . . yes, I will have a dozen meetha pooya please!

    Reply
    • simplyvegetarian777

      October 16, 2014 at 9:44 pm

      I am packing them fresh for you :).

      Reply
  19. Jueseppi B.

    October 15, 2014 at 6:05 pm

    Reblogged this on MrMilitantNegroâ„¢.

    Reply

Trackbacks

  1. Fiesta Friday Birthday Edition (FF39) | The Novice Gardener says:
    October 24, 2014 at 7:34 am

    […] Gulgule/Meetha Pooya from Sonal @Simply Vegetarian 777.  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Top Posts

Southwestern Black Bean Salad
how to make sugar free jam?

 

 

 

 

Hello!! Thanks for being here!


I am a born & raised Indian, now living in USA since last 20 years. Raising 2 beautiful girl and a puppy with my amazing husband.
Read More

COPYRIGHT © 2022 · SIMPLY VEGETARIAN 777 · PRIVACY/DISCLOSURE