Coconut Gulgula

Combine flour, baking powder, salt, sugar, grated coconut, sultanas, and chopped almonds in a large mixing bowl.

Pour milk into the dry ingredients and stir until a thick, sticky batter forms with no lumps.

Heat oil in a deep, heavy-bottomed pan or deep fryer over medium-high heat until it reaches 350°F (175°C), or until a small piece of batter sizzles immediately upon contact.

Using two spoons or a small ice cream scoop, carefully drop small, ball-shaped portions of batter into the hot oil, working in batches to avoid overcrowding.

Fry the gulgula until golden brown on all sides, turning gently with a slotted spoon or skewer to ensure even cooking.

Remove the fried gulgula with a slotted spoon and drain on paper towels or a clean kitchen cloth to remove excess oil.

Serve warm or at room temperature as a sweet snack or dessert.