Last Updated : 2 weeks ago


Hamsalohit Bangyar

Recipes 139
  • Servings 6
  • Cook Time 20 min
  • Prep Time 20 min

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  • 2 cups pumpkin peeled and granted
  • 1 cup jaggery
  • 1/2 cup wheat flour
  • 1/2 cup fine rawa
  • 1/2 tsp ghee
  • oil to fry


  • Peel and then grate the pumpkin
  • take kadhai/pan combine the grated pumpkin and jaggery and cook together.
  • Once the the mixture comes together and the pumpkin is cooked add the ghee to it. 
  • now switch off the stove and then mix in the wheat flour and rawa to the pumpkin mixture till everything comes together like a dough.
  • wheat flour and rawa have to be in 50:50 ratio. 
  • Let the dough cool. Once cooled take a small ball of dough on a plastic sheet and pat it into a small puri with your hand. 
  • Heat the oil and then fry the puri until golden brown. 
  • now gharge is ready
  • Gharge can be consumed immediately or can easily be stored for 10-15 days at room temperature.


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