Gulguley

These are made quite often in Ramadan and I just loveee these .
Take about 150 gm of gudh(jaggery) cut into pcs and soak with just a few tablespoons of water ( we normally soak the night b4 so it melts really well , u can melt an hr b4 with slight warm water to melt it )

To the melted gudh add a cup of wheat flour , a pinch of baking soda and enough milk to make a thick batter . Keep mixing for a few mins we want to put the heat from our hands so that the batter ferments well .
Deep fry small balls till golden .
For banana gulguley … cut thick slices of banana and dip in gulgula batter and fry (Just like we do for potato bhajiya)
Ps.u can store the batter in a container in the freezer for long. Just remove few hrs b4 and let defrost.