Kumbalkai Gargi this is how this sweet dish is called as in North Karnataka. Its tasty one, one must try it out, we can call it as Pumpkin doughnut :)
Pumpkin gratings : 1 heaped cup
Wheat flour : 1/2 cup
Jaggery : less than a cup(as per taste)
Salt : a pinch
Cardamom powder : 2 pinch
Poppy seeds : 1-2 tsp
Oil : to fry
Peel the pumpkin, grate it.
Take a vessel add water, jaggery & make a syrup, filter it.
U can pressure cook the gratings for one whistle or it can be cooked in a vessel also without adding water in both methods.
Take pumpkin grating in a vessel, let it boil in its juice itself for few mins, then add the syrup of jaggery, boil it until raw smell of pumpkin goes off (if u havnt pressure cooked).
When the pumpkin loses its raw smell & starts to get thickened turn off the flame.
Now u can taste it for sweetness if its less, add as per ur taste.
Let it cool.
When its cooled to room temperature, add wheat flour in small portions to get a consistency of a dough, so that u can give a doughnut shape, care should be taken if flour is added more gargi will become hard.
U can test the consisitency by putting a small portin of dough in to a bowl of water, if it floats its a good consistency, if its spread losely then need to add flour.
Add poppy seeds, pinch of salt, cardamom powder, mix well.
Take small portion like a lemon size, give it a doughnut shape as shown.
Take a kadai, heat the oil, deep fry til they turn to golden brown.
Can be had when its warm.
But tastes when it get cooled to room temperature, can be stored for 3 - 4 days.
commonly prepared during festivals like Deepavali.