Boithalo/ kakharu Poda or Roasted Pumpkin Dessert

Peel pumpkin and cut to cubes. Put cubes in a vessel. Place the vessel in pressure cooker. Cook for 3 to 4 whistle.

Once the pressure is released remove the vessel, mash pumpkin using a masher to form a fine paste. Reserve half amount of sugar and 2tspn of coconut for final garnishing. Now add rice flour, jaggery, cardamom powder, sugar and ghee.

Check for sweetness and add jaggery accordingly. The consistency must be little thicker than regular cake batter.

Line the baking vessel with baking sheet. Place two layers of banana leaf on sheet. Grease it with ghee.

Pour the mixture and spread evenly. Sprinkle the reserved sugar and grated Coconut on top. (Sugar will caramelise and lend to the golden roast colour).

Cover the mixture by placing two more layers of banana leaf. Place the vessel in a preheated oven, bake for 45 minutes. Remove the banana leaf from top and place it back in oven and bake further for 45 minutes @ 180°C.

Insert a toothpick and when it comes out clean is a indication the cake is cooked. If uncooked bake further for 15 minutes. Insert toothpick and check again.

Bake further for 10 minutes on high temperature for roasted effect. Keep an eye. We do not want to burn it. Remove cake from oven, when it cools down a bit, flip and check if the bottom of cake is baked well.

In case not baked place it back in oven ( flip side on top) and bake for 40 minutes @ 150°C. Please note the temperature is marked 150°C this time.

Cut to cubes/ slices once cooled. Place them in airtight container. This can be stored in fridge for 2weeks.

Bring to room temperature before serving.