Gharge, also known as Gharge or Ghargre, is a traditional Maharashtrian sweet dish made especially during festivals like Diwali. It is essentially a deep-fried sweet puri made from pumpkin, jaggery, and wheat flour. A simple recipe for making Gharge:
Ingredients:
1. 2 cups grated pumpkin
2. 1 cup jaggery (grated or powdered)
3. 1 cup wheat flour
4. 1/2 teaspoon cardamom powder
5. Oil for deep frying
6. Pinch of salt (optional)
7. Water, as needed
Instructions:
1. In a large mixing bowl, combine the grated pumpkin and jaggery. Mix well until the jaggery dissolves completely and forms a smooth mixture.
2. Gradually add wheat flour to the pumpkin-jaggery mixture. Mix well to form a smooth dough. The consistency should be such that you can easily roll out the dough into puris. If needed, you can add a little water to adjust the consistency.
3. Add cardamom powder to the dough and mix well to distribute it evenly.
4. Heat oil in a deep frying pan or kadhai over medium heat.
5. While the oil is heating, divide the dough into small portions and roll them into balls.
6. Take one ball of dough at a time and flatten it into a small puri or disc using a rolling pin. Ensure that the thickness is even throughout.
7. Carefully slide the rolled out puri into the hot oil. Fry until it puffs up and turns golden brown on both sides. Ensure to fry on medium heat to cook the puris evenly and avoid burning.
8. Once done, remove the fried puris from the oil using a slotted spoon and drain excess oil by placing them on paper towels.
9. Repeat the process with the remaining dough balls until all the Gharge are fried.
10. Let the Gharge cool down slightly before serving. You can store them in an airtight container once they have cooled completely.
Gharge can be served as a sweet snack or dessert and pairs well with a cup of tea or coffee. Enjoy this delicious Maharashtrian delicacy during festive occasions or as a special treat for your loved ones!