Gharge(Sweet pumpkin puri - Anagha Kulkarni
Recipe-
1tsp ghee, 2 cups grated pumpkin, 1 cup grated jaggery, approx. 2 1/2 cup wheat flour, 1/2 tsp cardamom powder, a pinch of salt, ghee/oil for frying. * Pressure cook the grated pumpkin till it becomes soft. Heat ghee in a pan, add the pressure cooked pumpkin, add grated jaggery, and keep stirring the mixture. When it cooks together, & reduces moisture, add cardamom powder & salt. When it comes to room temperature, add the wheat flour slowly & knead tight, w/o adding any water. If you like hard Gharge, add 2tbsp rice flour or suji. Rest the dough for 20 minutes. You can roll it like a puri, but traditionally they are made by patting the dough balls on greased plastic sheets, to make puri. Deep fry till brown in color.
1tsp ghee, 2 cups grated pumpkin, 1 cup grated jaggery, approx. 2 1/2 cup wheat flour, 1/2 tsp cardamom powder, a pinch of salt, ghee/oil for frying. * Pressure cook the grated pumpkin till it becomes soft. Heat ghee in a pan, add the pressure cooked pumpkin, add grated jaggery, and keep stirring the mixture. When it cooks together, & reduces moisture, add cardamom powder & salt. When it comes to room temperature, add the wheat flour slowly & knead tight, w/o adding any water. If you like hard Gharge, add 2tbsp rice flour or suji. Rest the dough for 20 minutes. You can roll it like a puri, but traditionally they are made by patting the dough balls on greased plastic sheets, to make puri. Deep fry till brown in color.
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