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Recipe of the week

Pumpkin Bajiya

Ingredients:

Ripe pumpkin (pealed) - 200 gms

Raw coconut (grated) - 100 gms
Rice flour (well ground) - 50 gms
Corn powder - 25 gms
Sugar/jaggery - 75 gms
Ghee/refined oil - 25 gms
Cardamom powder - 5 gms
Oil to fry - 250 gms

Method: Cut the pumpkin into pieces and sprinkle water and boil for five minutes. Knead into fine pulp and keep it aside. Fry the grated coconut in the ghee for 6 - 7 minutes under low flame and add cardamom power.

Mix the coconut, rice flour, corn powder and sugar/jaggery (pulverised) to the kneaded pulp of pumpkin and mix all ingredients well by sprinkling water so that it attains the consistency of puri dough.

Let the mix soak for 10 to 15 minutes.

Make dough into small balls of Rasagulla size and press them to vada shape.

Take non-stick pan and heat 250 grams of oil/vanaspathi to fry the vadas to brownish red. Serve them medium hot. The preparation can be done as one of the variety of sweet made as offerings during puja.

P. Lakshmi
Moosapet

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