Laal Bhopalyachi Bondi

 Laal Bhopalyachi Bondi 


Cooked, tested & tasted by: Gauri Kathalay
Photo credit : Gauri Kathalay


Course: Sweet side dish in a meal

List of ingredients: 

1 vati grated laal bhopala (Pumpkin)

½ vati jaggery 

1 tsp Ghee 

1 tsp rice flour

Little wheat flour


Procedure:

1. Turn the gas on and place a kadaii on it. 

2. Add ghee to it and let it warm up.  

3. Add the grated pumpkin to it and mix well.

4. Cover it and wait till it steams up and softens. 

5. Add half vati water to make it softer. 

6. Then add jaggery and let it dissolve but not caramelize. 

7. Add little wheat flour so that it is easy to mould.

8. Add 1 tsp rice flour and mix well.

9. Let it cool to room temperature.

10. Then mould it into small bondis that are about 1 inch wide and 3mm thick. 

11. Deep fry in vegetable oil. 

12. Serve hot as a sweet side dish with a full meal. 


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Comments

  1. What a lovely image! Thank you for making it Gauri. This post has a lot of meaning as you prepared this dish in the same kitchen where Lila mavshi used to cook. A lovely tribute to her memory and heritage.

    RD

    ReplyDelete
    Replies
    1. True. I tried this today and now will enjoy in lunch. Prepared very small quantity. Looks tasty.

      Delete

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