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

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

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.
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?

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.

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  1. 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! πŸ˜€

  2. 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…

      1. 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!

  3. 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 πŸ™‚

  4. 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!