Pumpkin Millet Poli

Delicious and Nourishing Dessert

Peel the pumpkin and remove the seeds. Use a grater, and grate the pumpkin. Take a pan and add ghee. Once the ghee is hot, add the poppy seeds and sesame seeds. Cook on low flame till the seeds splutter. 

Add the grated pumpkin and mix. Cook on a medium-high flame, stirring the pumpkin occasionally. The pumpkin will change color and become soft and mushy. Depending on the variety of pumpkin, it will usually take 3-4 minutes to cook.Add the jaggery powder and mix well. The jaggery will release water. Keep the flame on low-medium, and continue mixing till the water evaporates. Ensure that there is no moisture else it will be difficult to roll the poli. The pumpkin mixture will come together and the colorcolour will become dark because of the jaggery. Once this is done, remove from flame and keep aside to cool completely. 

To prepare the dough for the poli, add the millet flour to a plate Heat some ghee and add this to the flour. Season with salt. Add some water, and knead to a fine dough.Divide the dough into equal parts. Roll one part into a ball and flatten it out using a rolling pin. Add some of the pumpkin mixture in the center of the rolled dough. Cover the mixture from all over, and dust the prepared ball in some millet flour. Using a rolling pin, flatten it out again, just how we do for chapatis. 

Heat a tawa. Add the poli and cook it evenly from both sides, using a little ghee. The poli will become nice and golden in color. Serve it hot with ghee.