Peel off the sweet pumpkin and scoop out the seeds. Grate the thick kernel using a fine grater. Measure 1.25 cups of grated pumpkin and keep it aside.

Heat a pan adding grated pumpkin and powdered jaggery. As you cook it in medium flame, the jaggery melts and mixture turns thin.

Continue cooking till the pumpkin cooks completely in jaggery and comes together as thick mass. Reduce flame to low now.

Next include wheat flour and mix well. This mixture forms a dumpling that is thick yet soft. You can increase or decrease amount of wheat flour as needed.

Take a spoonful of this mixture, shape it in to a lemon sized ball and flatten it.

Make small hole at the center and keep a batch of such gargi ready. Heat a heavy bottom wok with enough oil.

When the oil heats up, carefully drop gargi in it. In medium flame fry them till they turn golden brown. Once done, remove from oil and drain the excess oil over kitchen tissue.

Very soft and mildly sweet pumpkin gargi is ready to serve as dessert.

Do not add water to cook pumpkin. Melted jaggery is enough to cook it.

Do not add wheat flour when pumkin is still thin and watery. Let it cook completely and turn like a thick mass.

Adjust the quantity of wheat flour to get the dumpling of right consistency.

While frying the gargi, the flame should be medium otherwise gargi doesn't get cooked inside.