भोपळ्याचे घारगे | Bhoplyache Gharge | Sweet Pumpkin Poori |

Welcome to Snehal's Kitchen! Today, we're excited to share a delicious and traditional Maharashtrian recipe - Lal Bhoplyache Gharge, also known as Red Pumpkin Sweet Puris. These sweet and flavorful puris are made with red pumpkin (lal bhopla), jaggery, and a hint of cardamom. Perfect for festive occasions or as a delightful treat, Lal Bhoplyache Gharge will surely win your heart.

Ingredients:

2 cups grated red pumpkin (lal bhopla)
1 cup jaggery (gul), grated
1 1/2 cups wheat flour (gehu ka atta)
1/2 cup rice flour (optional)
1/4 teaspoon cardamom powder (elaichi)
A pinch of salt
Oil for frying
Instructions:

Prepare the Pumpkin Mixture: In a pan, cook the grated red pumpkin on medium heat until it softens and the water evaporates. Add the grated jaggery and cook until the jaggery melts and blends well with the pumpkin. Stir continuously to avoid sticking.

Add Flavors: Add cardamom powder and a pinch of salt to the pumpkin-jaggery mixture. Mix well and cook for a few more minutes until the mixture thickens. Allow it to cool.

Make the Dough: In a mixing bowl, combine wheat flour and rice flour (if using). Add the cooled pumpkin-jaggery mixture and knead into a soft dough. If needed, add a little water to adjust the consistency.

Shape the Gharge: Divide the dough into small balls. Roll each ball into a small puri, about 3-4 inches in diameter. You can use a little oil while rolling to prevent sticking.

Fry the Puris: Heat oil in a deep frying pan. Fry the puris on medium heat until they turn golden brown and puff up. Remove and drain on a paper towel to remove excess oil.

Serve: Serve the Lal Bhoplyache Gharge warm or at room temperature. They can be enjoyed as a sweet snack or dessert.

Tips:

Make sure the pumpkin mixture is well-cooked and thickened to prevent the dough from becoming too sticky.
Adjust the sweetness by adding more or less jaggery according to your preference.
You can store these sweet puris in an airtight container for a couple of days.
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