INGREDIENTS1 cup grated pumpkin
1/2 cup jaggery
1/2 cup coconut (freshly grated or desiccated)
1 tbsp Ghee (clarified butter)
3 tbsp singhara flour (chestnut flour)
METHOD
Heat ghee in thick bottomed pan. Add grated pumpkin and cook by stirring continuously till it leaves raw smell. Add coconut and jaggery. Cook till it becomes completely dry.
Switch off the flame. Let it come down to room temperature.
Take singhara flour and add water to make thick dosa like consistency.
Make medium sized balls of pumpkin mixture. Coat in flour and deep fry.
PUMPKIN MIXTURE SHOULD BE DRY OR IT WILL BE DIFFICULT TO COAT IN BATTER. EVEN IF BALLS GET STICK TO PAN WHILE FRYING DON'T WORRY TAKE IT OUT SMOOTHLY.
Pictorial:
1. Heat ghee in pan and add grated pumpkin.
2. Cook till its completely dry and soft.
3. Add 1/2 cup coconut (freshly grated or dessicated).
4. Now add 1/2 cup jaggery.
5. Cook till it is completely dry.
6. Take 3 tbsp singhara atta add water make thick dosa like batter.
7. Make medium sized balls of pumpkin mixture and dip in batter.
8. Deep fry.
9. Serve hot or cold.
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