Growing up, I had always seen pumpkins turned into sabzi or kaddu halwa, but it was only after celebrating Ganesh Chaturthi with my Maharashtrian family that I discovered something magical — Gharge. These golden, sweet puris are made from pumpkin and jaggery, deep-fried to perfection, and offered as naivedya to Bappa.
Unlike regular puris, Gharge carry a rustic sweetness and a festive charm. The first bite is soft, warm, and delicately spiced with cardamom and nutmeg. They taste just as comforting with a drizzle of ghee or alongside a simple glass of milk. For me, they’ve become a symbol of how even the humblest vegetable can transform into a festive delicacy.
So, if you’re looking for a naivedya that is both traditional and unique, let’s make these sweet puris for Bappa 🌼.
🧂 Ingredients (10–12 puris)
- 1 cup grated red pumpkin (lal bhopla)
- ¾ cup grated jaggery (adjust to taste)
- 1 cup wheat flour (or ½ wheat + ½ rice flour for texture)
- 2 tbsp semolina (optional)
- 1 tbsp ghee (for dough) + more for frying
- ½ tsp cardamom powder
- A pinch of nutmeg powder (optional)
- A pinch of salt
🔥 Method
1. Cook pumpkin & jaggery
- Heat grated pumpkin and jaggery in a pan until pumpkin softens and jaggery melts.
- Stir until most of the water evaporates and you get a sticky mixture. Cool slightly.
2. Prepare dough
- Add wheat/rice flour, semolina, ghee, cardamom, nutmeg, and a pinch of salt.
- Mix into a soft dough (pumpkin moisture is usually enough, no extra water needed).
- Rest for 15–20 minutes.
3. Roll puris
- Apply ghee to your palms/rolling pin.
- Roll small balls into thick puris (not too thin).
4. Fry
- Heat ghee/oil and fry puris on medium flame until golden brown.
5. Serve
- Offer warm to Bappa 🌸. Enjoy plain, with ghee, or even with a glass of milk.
✨ From temple offerings to home kitchens, Gharge show us how everyday ingredients can become festive treasures. Try them once, and you’ll know why they’ve held a place in Maharashtrian hearts for generations.