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Gulgule of Puran
Bengal gram provide an excellent source of molybdenum. They are also a very good source of folic acid and fiber. Black gram is rich in potassium, phosphorus and calcium with good amount of sodium.
Rank: 157  
Preparation time: 45 Mins  
No. of people: 2  
Cuisine:  Maharashtrian  
Course: Desserts and Sweets  
Occasion:  Father's Day, Mother's Day, Baby Shower, Wedding, Festivals, New Year, Holi, Bonfire Night, Raksha B ...more
by Sujata
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Gulgule of Puran by Sujata

200 gm - Split Bengal gram pulse, 150 gm  soaked(5-7 hours) split black gram pulse ,  200 gm Sugar, 20 gm - Cashew nuts, 20 gm – Almond. 20 gm-  Dried Coconut finely chopped pieces, ½ tea spoon Cardamom’s Powder, ½ tea spoon Cardamom’s Powder -  Nutmeg Powder,  250 gm  Oil or Ghee  for frying,  500-600ml water more if required.


1) Prestige mixer

2) Prestige Cooker

3) Prestige Deep frying pan.

4) Medium Size glass bowl

5) Table Spoon & Tea Spoon

6) Skimmer

7) Grater

8) Flat Round Plate

9) Strainer

  1. Cooked Split Bengal Gram Pulse in the Prestige Pressure Cooker for 15 min by adding water.
  2. Make the fine batter of Soaked black gram Pulse in the grinder.
  3. Once you cooked the gram pulse keep pressure cooker aside for 10 min.
  4. After that strain the excess water with the help of strainer. Then add Sugar into this & cook the pulse.
  5. Make a fine paste of this mixture with the help of grinder. This is your “Puran.” Add cardamom, nutmeg powder, fine chopped of cashew nut, almonds and dried coconut into this puran mix well. Make a small ball like pedha of this thick mixture.
  6. Dip this small ball into the thick batter of black gram pluse.
  7. Take Deep frying pan of prestige & fry these balls into it till golden.  Your Gulgule of puran is ready to eat.

  1. Serve with Fresh Curd.
Best served Hot
Add Your Comment
Jayshree Bansod from Nagpur
Puran ki Sweet Dish. very different.

on 24/05/2013
Shital from Nagpur
Different Sweet Recipe

on 12/05/2013