Golden Cloud Cardamom and saffron chai & Gulgula

Popular Indian gulgula’s deep-fried pastry that explodes exotic flavours in your mouth. 

Serves: 4
Time: 30 minutes
Recipe by: Sadika Fakir 


Cardamom and Saffron Chai:
2 tbsp loose tea leaves (or 4 tea bags)
4 cardamom pods, crushed
10-12 strands saffron
500ml boiling hot water
300-400ml milk
Sugar to taste

250g Golden Cloud Self-Raising Flour
125ml white sugar
50g desiccated coconut
50g crushed almonds
50g sultanas
½ tsp cardamom powder
Pinch of salt
125ml milk
Sunflower oil for deep frying


For cardamom and saffron chai:
In a heavy based pot, add water, tea leaves (or bags), cardamom and saffron. Boil on high heat for 5 minutes
Lower the heat and add the milk and sugar.
Brew for 15 minutes on low to medium heat. Bring to heavy boil in last 3-4 minutes. Strain and serve.

For Golden Cloud gulgula:
Combine flour, sugar, coconut, almonds, sultanas, cardamom and salt. Add milk in stages to get a thick batter. Spoon into hot oil and deep fry till golden brown.
Dust in castor sugar for additional sweetness (optional)

Chefs Tip: Test your oil temperature by dropping a small teaspoon of batter into it. If the oil steadily bubbles around the batter, your oil is ready for deep frying.

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