Our Gulgule, made with mashed pumpkin and jaggery, are soft on the inside and perfectly crisp on the outside. The hint of cardamom makes them incredibly aromatic and irresistible.
Ingredients
· 1-1/2 cup Boiled and Mashed Pumpkin
Preparations
Roast the sama chawal and powder it in a grinder.
Peel, deseed and chop the pumpkin into small pieces. Pressure cook the pumpkin until soft and tender. Drain excess water and cool.
In a bowl, combine the boiled and mashed pumpkin with finely chopped jaggery and mix well. Add the sama chawal atta, cardamom powder and rock salt to the pumpkin mixture and mix well to form a thick batter.
Heat ghee in a pan and add a spoonful of batter to make fritters. Fry on medium flame until crisp and golden. Serve hot.
Chef’s Tip: These are best served warm, straight out of the pan. The jaggery gives them a beautiful, natural sweetness that’s not overpowering.
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