New Update
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| Main Ingredients | Red pumpkin (kaddu / bhopla) , Ghee |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 21-25 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 2 cups grated pumpkin (bhopla)
- 1½ tablespoons ghee + for greasing
- 1 cup grated jaggery
- ½ cup semolina
½ cup fine rice flour - Oil for deep-frying
- Tomato ketchup to serve
Method
- Heat ghee in a non-stick pan. Add pumpkin and sauté on high heat for 2-3 minutes till moisture evaporates. Switch off heat.
- Add jaggery and mix well. Transfer in a bowl. Mix well.
- Add semolina, rice flour and mix well. Divide the dough into equal portions, grease palms with ghee and make small balls of each portion.
- Drizzle ghee in a hot paniyaram mould. Place the balls in the mould.
- Cook on low heat till slightly brown. Flip and cook on the other side as well. Drain on an absorbent paper.
- Serve hot with tomato ketchup.
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