ಕುಂಬಳಕಾಯಿ ಗಾರಗಿ ~ Kumbalakai Gargi

ಕುಂಬಳಕಾಯಿ ಗಾರಗಿ

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 :)

Ingredients :

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

Method:

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.