Name: BOITHALU PODDA - traditional pumpkin cake recipe by Sujatha Ratnala at BetterButter
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Ingredients: Red Pumpkin - 1/2 kg; Rice Flour - 1 big glass; Jaggery - ½ glass; Elaichi Powder - a pinch; Ghee - 3 sp; Coconut grated - ½ glass; Sugar - 5 sp

ABOUT BOITHALU PODDA - traditional pumpkin cake RECIPE

The farmers at my mother’s village in Orissa Orissa celebrate Kanumu, the day after Makara Sankranthi with traditional PUMPKIN CAKE prepared out of newly harvested rice, jaggery and pumpkin. And their indigenous baking style – over a large earthen firewood stove (chulha), massive cake spread is covered with thick layers of moist husk and banana leaves both sides and top heating by hot coal splinters atop.. A big hit with my friends in hostel days.

Ingredients Serving: 4

Red Pumpkin - 1/2 kg
Rice Flour - 1 big glass
Jaggery - ½ glass
Elaichi Powder - a pinch
Ghee - 3 sp
Coconut grated - ½ glass
Sugar - 5 sp

Instructions

Peel the pumpkin. Cut it into big cubes. Put it in a vessel and place it in cooker. Pressure cook it for 3-4 whistles.
After cooking, mash it well with masher. Add jaggery, sugar, elaichi, coconut and rice flour and mix with hand.
Grease the baking vessel with ghee. Optionally put a banana or stitched jack fruit leaves and grease with ghee then pour in the batter. Top it with greased banana leaf facing downwards. Place 2 more layers of banana leaves atop.
Preheat the oven for 10 minutes in 180 degrees Centigrade in grill mode. Heat for 1 ½ hour. Prick and check it between with fork.

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