Get ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Guyana! These golden, crispy gluten-free gulgula are not just a dessert – they're a celebration of flavor, tradition, and pure indulgence. Imagine biting into a perfectly fried, coconut-infused treat that's both crunchy on the outside and delightfully soft on the inside. Whether you're a gluten-free foodie or just someone who loves exploring international cuisine, this recipe will become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Guyanese
Serves: 12 servings
Ingredients
- 2 cups gluten-free flour
- 1 cup grated coconut
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup water
Instructions
- In a large mixing bowl, combine the gluten-free flour, grated coconut, brown sugar, baking powder, salt, and ground cinnamon. Mix thoroughly to ensure all dry ingredients are well incorporated.
- Gradually add water to the dry ingredients, stirring continuously to create a smooth, thick batter. The consistency should be similar to a dense pancake batter - not too runny, but soft enough to drop from a spoon.
- Allow the batter to rest for 10 minutes, which helps the gluten-free flour absorb the liquid and develop better texture.
- Heat vegetable oil in a deep frying pan or heavy-bottomed pot to approximately 350°F (175°C). The oil should be deep enough for the gulgula to float while frying.
- Using a tablespoon or small ice cream scoop, carefully drop small portions of the batter into the hot oil. Fry in batches to avoid overcrowding the pan.
- Fry the gulgula until they turn golden brown, turning them occasionally to ensure even cooking. This typically takes about 3-4 minutes per batch.
- Remove the gulgula using a slotted spoon and drain on paper towels to remove excess oil.
- Optional: While still warm, you can dust the gulgula with powdered sugar or drizzle with honey for extra sweetness.
- Allow to cool slightly before serving. Gulgula are best enjoyed warm and can be served as a dessert or sweet snack.
Tips
- Temperature is Key: Ensure your oil is precisely at 350°F for the perfect golden-brown color and crispy texture.
- Don't Overcrowd: Fry in small batches to maintain oil temperature and ensure even cooking.
- Batter Rest is Best: Let the batter sit for 10 minutes to allow gluten-free flour to absorb liquid and improve texture.
- Serving Suggestion: Experiment with toppings like powdered sugar, honey, or even a sprinkle of cinnamon for extra flavor.
- Storage Tip: These are best enjoyed fresh and warm, but can be stored in an airtight container for 1-2 days and quickly reheated.
- Coconut Matters: Use fresh grated coconut for the most authentic and rich flavor.
- Oil Drainage: Always drain on paper towels to remove excess oil and keep the gulgula light and crisp.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 0mg
