Goolgoola (Indian Sweet Fritters)

Ingredients

• 2 cups (240g) All-purpose flour (Original recipe called for 1 pound)
• 1 cup (200g) Granulated sugar (Original recipe called for 1 pound)
• 1 cup (240ml) Whole milk (Divided use)
• 6 sticks Cinnamon sticks, small (About 2-3 inches each)
• 1 teaspoon Active dry yeast (Or 1/4 ounce fresh yeast)
• 0.25 cup (60ml) Water, warm (As needed for consistency)
• 2 cups (450g) Ghee (clarified butter) (For deep frying; can substitute vegetable oil)

Instructions

1. 1In a large mixing bowl, combine the flour with the yeast and 1/4 cup of the milk. Mix well to form a thick paste.
2. 2Gradually add the warm water to the flour mixture, stirring continuously, until it reaches a thick, batter-like consistency similar to pancake batter.
3. 3Gradually stir in the sugar and the remaining 3/4 cup of milk, mixing until well combined and smooth.
4. 4Transfer the mixture to a heavy-bottomed saucepan and add the cinnamon sticks. Place over medium heat and stir continuously with a large spoon until the mixture thickens considerably and pulls away from the sides of the pan, about 15-20 minutes.
5. 5Remove the saucepan from heat and let the mixture cool to room temperature, about 30-40 minutes. Remove and discard the cinnamon sticks.
6. 6Once cooled, grease your hands lightly with ghee and shape the mixture into small balls, about 1 to 1.5 inches in diameter (approximately walnut-sized). Place them on a greased plate.
7. 7In a deep, heavy-bottomed pot or kadhai, heat the ghee over medium-high heat until it reaches 350°F (175°C). Test by dropping a small piece of dough - it should sizzle and rise to the surface immediately.
8. 8Carefully slide 4-5 balls at a time into the hot ghee. Fry, turning occasionally with a slotted spoon, until golden brown on all sides, about 4-5 minutes per batch. Do not overcrowd the pot.
9. 9Remove the fried fritters with a slotted spoon and drain on paper towels. Serve warm or at room temperature.