Bhopalyache Gharge | How to make Bhopalyache Gharge

By Amarendra Mulye  |  10th Oct 2015  |  
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  • Bhopalyache Gharge, How to make Bhopalyache Gharge
Bhopalyache Ghargeby Amarendra Mulye
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About Bhopalyache Gharge Recipe

Bhopalyache Gharge or Pumpkin Sweet Bread can be made from minimum ingredients available at home. People have almost forgotten this traditional recipe.

Bhopalyache Gharge, a deliciously finger licking recipe to treat your family and friends. This recipe of Bhopalyache Gharge by Amarendra Mulye will definitely help you in its preparation. The Bhopalyache Gharge can be prepared within few minutes. The time taken for cooking Bhopalyache Gharge is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Bhopalyache Gharge step by step. The detailed explanation makes Bhopalyache Gharge so simple and easy that even beginners can try it out. The recipe for Bhopalyache Gharge can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Bhopalyache Gharge from BetterButter.

Bhopalyache Gharge

Ingredients to make Bhopalyache Gharge

  • 1 tsp ghee
  • 2 cups Grated pumpkin
  • 1 cup Grated jaggery
  • 1/2 tsp cardamom Powder
  • 2 cups wheat flour
  • A pinch of salt
  • ghee for Deep frying

How to make Bhopalyache Gharge

  1. Peel the pumpkin and grate it. Pressure cook the grated Pumpkin for 3 whistles, till it becomes soft. Now heat ghee in a pan and add the pressure cooked grated Pumpkin. Saute it for a minute and add grated Jaggery to it.
  2. Cook the mixture on medium heat and keep stirring the mixture. After few minutes, the mixture of Pumpkin and Jaggery gets cooked and moisture is released. Now add the Cardamom powder and a pinch of salt to the mixture.
  3. Turn off the flame.Transfer the mixture into a bowl.
  4. When the mixture comes to room temperature, start kneading the mixture by adding small quantity of wheat flour. The mixture will absorb approximately 2 cups of wheat flour.
  5. You may add some more wheat flour if the dough is loose. After kneading, rest the dough for 10-15 minutes.
  6. Now make small lemon sized balls of dough. Take greased plastic sheet. Pat the balls on the greased plastic sheet to make a round puri. Heat Ghee in a pan and deep fry it in hot Ghee till it turns golden brown in colour.
  7. Drain Gharge on a tissue paper and serve hot.

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