| • | Soak and dissolve the jaggary in red-hot water.
| | • | Let it cool.
| | • | Combine flour, jaggary and little water together to make a fine paste.
| | • | Add fennel seeds, sweet spice powder to it, mix well.
| | • | Heat the oil in a cooking pan and place a spoonful of the mixture in the red-hot oil.
| | • | Deep fry the Gulgula on both sides.
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