Gulgule Pua

Ingredients

Setaphal-1/2 kg.(Use fully ripe orange pumpkin)

Sugar-1 bowl(which is about 1.5-2 cups )

Milk-1 cup

Ata/Maida-250 grams(2 cups)

Salt-1/2tsp

Baking Powder-1/2 tsp

Grated cocunut-1/2

Fennel seeds(sauf)-1 tbsp

Water-1 tbsp

1.Peel the setaphal and cut it into pieces. Fry it in cooker with a pinch of salt and once it leaves water. Add 1/2cup of water and close lid. Let it whistle for 2-3 times. On high flame drain off water.

2. Add sugar to it so that it dissolves completely in it.

3. In another bowl, take atta and salt.

4. Add the sitaphal mixture to it to form a batter of dropping consistency (adding more milk if required). Add grated cocunut to it. Keep it for some time so that pua turned nicely swelled. Add baking powder just 10 minutes before making. Add 1 tbsp of water if mixture needs to be thinner.

5. Heat oil and add equivalent to a tbsp of the batter over high heat. Lower the heat and let the pua cook over medium heat.

6. Remove the fried piece with a slotted spoon. Increase the heat and then drop as many lumps as come in comfortabley without touching each other. Lower the heat and cook, turning once or twice till brown. Repeat this process with the rest of the batter.

For gulgule

Take ghee in a pan and add raisins and cardomon seeds to it and a bowl of sugar with a cup of water. Let the mixture dissolve completely and cook it nicely then add pua to it.

Serve hot.

Variation

If sitaphal is not available, one can mix rest process and make pua. Use 1 cup sugar for 2 cup of ata.

One can put this batter on a tawa like a dosa and let it cook and then turn and cook on either side to make meeta chila.

Note

Setaphal mixture can be stored and one can add rest ingredients and cook pua next day too.

Pua are dry ingredient and can be stored in box like snacks.

For people in US, butternut squash tastes similar to indian pumpkin