Of late I have taken to watching Marathi serials. And one them is “agao bai sasubai” which talks of lot of old recipes.
In traditional udupi cuisine we have kumbhalakai athrasa. I saw the Maharashtrian variation of it called the Gharge. It is very simple to make, can be stored for about a week it makes it an excellent food to carry while travelling.
Ingredients.
2 cups diced pumpkin or 1 cup pumpkin puree
½ cup jaggery.
1/8 sp. Nutmeg powder
2 cups wheat flour.
1 tbsp. Sooji.
½ tsp. Sauf.
Oil for deep frying.
Method:
Steam the pumpkin or microwave for 2mnts.
Mix all the ingredients to a stiff dough roll into small puri’s and deep fry.
Serve hot. Or store after it cools.
This is one of my favorite sweet. However, in Gharge made in our house in Dharwad, sooji & sauf are not used . Cardamom powder is used. It is the quality of pumpkin and jaggery determine to a large extent the quality of the Gharge.
We all have our little tweaks.