Laal Bhopalyache Gharage/My Great grandmothers recipe

Lal Bhopalyache Gharge | Red Pumpkin Gharge/ Poories Ingredients 250 g red pumpkin Finely grated jaggery, equal in weight to the cooked pumpkin 100 g fine semolina (rava) 2 katoris water 2–3 tbsp ghee A pinch of salt 3–4 katoris wheat flour, or as required Oil for deep-frying Method 1. Peel and grate the red pumpkin. 2. Heat 1 tbsp ghee in a kadhai. Add the grated pumpkin, sauté, cover and cook until soft. 3. Transfer the cooked pumpkin to a parat. Weigh it and add an equal quantity of finely grated jaggery. Mix well. 4. In the same kadhai, heat 2 tbsp ghee. Add the semolina and roast on a low flame until light golden brown, just as you would for sheera. 5. Boil the water and carefully pour it over the roasted semolina. Cover and cook for 2 whistles/steams, then switch off the heat. 6. Add the cooked semolina to the pumpkin-jaggery mixture. Mix well and add a pinch of salt. 7. Gradually add wheat flour, little by little, and knead into a soft dough. Add only as much flour as needed to make a dough that can be patted into small puris. 8. Rest the dough for 10 minutes. 9. Heat oil for deep-frying. Divide the dough into small balls. 10. Pat each ball between your fingers and palms to shape it into a small puri. 11. Deep-fry on a low-to-medium flame until the gharge are cooked through and turn a lovely golden brown. Enjoy these traditional, delicious red pumpkin gharge!