Pumpkin Gharge
Traditional Maharashtrian sweet made from pumpkin and jaggery dough, deep-fried like puris
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Makes: 22 pieces
Ingredients
- 3 cups finely grated red pumpkin (450 gms; see notes)
- 1 and 1/2 cups finely chopped jaggery (290 gms; see notes)
- 1/4 cup semolina (sooji rawa; 40 gms)
- 1/3 cup grated coconut (20 gms)
- 2 cups wholewheat flour (atta; 200 gms)
- Vegetable oil for kneading and deep frying, as needed
Instructions
- In a sturdy, deep-bottomed pot or kadhai, combine the pumpkin and jaggery. Cook on low heat, stirring often, until the pumpkin has softened and the mixture is quite dark. The excess moisture should evaporate as well. This step could take 15 to 20 minutes. The degree of darkness in colour will vary depending on how dark the jaggery is. See photos below.
- Once the mixture has cooked, take it off the heat and add the semolina and coconut. Stir well and let it rest at room temperature for about 20 minutes to cool and thicken, as the semolina absorbs the moisture.
- Add a tablespoon of oil to the dough and mix it in, then add 1 cup flour and knead it in gently. Add another 1/2 cup to 1 cup flour as needed to make a soft, but firm dough that isn't sticky. The amount of flour needed will vary because of different kinds of jaggery and varying moisture content in pumpkin. I used 1.5 cups, you may need the entire 2 cups, but don't exceed that. Use a little more oil to help you knead if the dough is very sticky.
- Let the dough rest again while you heat enough oil in a wok for deep frying. Keep the heat on medium-low while frying.
- Place a piece of non-stick baking paper on a flat surface and pinch off a small portion of the dough (about 2 tablespoons at a time), roll it into a ball, and place on the paper. With lightly oiled fingers (keep a small bowl of oil next to you), press and flatten the dough into a circle about 3 inches wide, shaping it with your fingertips to smoothen the edges.
- Peel it off the paper and carefully transfer to the hot oil. Fry on each side for about 30 seconds until browned but not very dark, then lift out with a slotted spoon and place on a plate lined with paper towels. Repeat with the remaining dough, frying two at a time if your wok is large enough. You should be able to make 20 to 22 gharge.
- While they have nice cripsy edges when freshly fried, gharge taste even better the next day. Don't forget to add a dollop of ghee before you eat them! Store at room temperature for 3 to 4 days, but if it's very hot where you live, transfer to the fridge after a couple of days. You can reheat them or eat at room temperature. Enjoy!
Notes
*For the pumpkin and jaggery, weight measures are more precise here. I bought a pumpkin that was about 500 gms before peeling, deseeding and grating raw. For the jaggery, avoid powdered jaggery and buy the kind that comes in a rough block which binds better, then chop it up and weigh out 290 gms / 1.5 cups.
*Prep time does not include dough resting time. Cook time is an approximation, it will reduce if you fry more than one at a time.