Boithalo/ kakharu Poda or Roasted Pumpkin Dessert | How to make Boithalo/ kakharu Poda or Roasted Pumpkin Dessert

By Affaf Ali  |  8th Feb 2017  |  
5 from 1 review Rate It!
  • Boithalo/ kakharu Poda or Roasted Pumpkin Dessert, How to make Boithalo/ kakharu Poda or Roasted Pumpkin Dessert
Boithalo/ kakharu Poda or Roasted Pumpkin Dessertby Affaf Ali
  • Prep Time

    45

    mins
  • Cook Time

    2

    1 /2Hours
  • Serves

    6

    People

28

1

About Boithalo/ kakharu Poda or Roasted Pumpkin Dessert Recipe

Boithalo/ kakharu Poda is Roasted Pumpkin. A baked Cake/ dessert with rice flour as one of the main ingredient. This is a very traditional dish from Odisha. The cake is dense in texture, mildly sweet and has slight crunch from grated Coconut. It has a rustic look and gluten free totally.

Boithalo/ kakharu Poda or Roasted Pumpkin Dessert, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Boithalo/ kakharu Poda or Roasted Pumpkin Dessert is just mouth-watering. This amazing recipe is provided by Affaf Ali. Be it kids or adults, no one can resist this delicious dish. How to make Boithalo/ kakharu Poda or Roasted Pumpkin Dessert is a question which arises in people's mind quite often. So, this simple step by step Boithalo/ kakharu Poda or Roasted Pumpkin Dessert recipe by Affaf Ali. Boithalo/ kakharu Poda or Roasted Pumpkin Dessert can even be tried by beginners. A few secret ingredients in Boithalo/ kakharu Poda or Roasted Pumpkin Dessert just makes it the way it is served in restaurants. Boithalo/ kakharu Poda or Roasted Pumpkin Dessert can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Boithalo/ kakharu Poda or Roasted Pumpkin Dessert.

Boithalo/ kakharu Poda or Roasted Pumpkin Dessert

Ingredients to make Boithalo/ kakharu Poda or Roasted Pumpkin Dessert

  • Red pumpkin 700grams
  • Rice flour 1.5 to 2 cup
  • jaggery 3/4 th cup
  • cardamom powder 1/2 tspn
  • ghee 3tbspn
  • Grated coconut 3/4th cup
  • sugar 5tspn
  • banana leaf 1

How to make Boithalo/ kakharu Poda or Roasted Pumpkin Dessert

  1. Peel pumpkin and cut to cubes. Put cubes in a vessel. Place the vessel in pressure cooker. Cook for 3 to 4 whistle.
  2. 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.
  3. Check for sweetness and add jaggery accordingly. The consistency must be little thicker than regular cake batter.
  4. Line the baking vessel with baking sheet. Place two layers of banana leaf on sheet. Grease it with ghee.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cut to cubes/ slices once cooled. Place them in airtight container. This can be stored in fridge for 2weeks.
  11. Bring to room temperature before serving.

My Tip:

In case the batter is thin you may add little rice flour. Banana leaf enhances the flavour of cake.

Reviews for Boithalo/ kakharu Poda or Roasted Pumpkin Dessert (1)

Tripti Bhatia2 years ago

looks superb
Reply
Affaf Ali
a year ago
Thanks much Tripti

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