Ingredients with Measurements:
- 2 cups grated Komolabhog (white pumpkin)
- 1 cup chopped fenugreek leaves
- 1/2 cup grated coconut
- 1/2 cup jaggery
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/4 tsp salt
- 1 tbsp ghee
- 1/4 cup water
Special equipment needed:
- Pressure cooker
- Mixing bowl
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine grated Komolabhog, chopped fenugreek leaves, grated coconut, jaggery, cardamom powder, nutmeg powder, and salt. Mix well.
2. Heat ghee in a pressure cooker and add the mixture. Cook for 2-3 minutes.
3. Add water and mix well. Close the lid of the pressure cooker and cook for 2 whistles.
4. Once the pressure is released, open the lid and mix well.
5. Grease a steamer with ghee and transfer the mixture to it. Steam for 15-20 minutes.
6. Once done, remove from the steamer and let it cool.
7. Cut into desired shapes and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Pressure cooker: High heat
- Steamer: Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 6g
- Carbohydrates: 35g
- Protein: 3g
Substitutions for ingredients:
- Komolabhog can be substituted with any other variety of pumpkin.
- Jaggery can be substituted with brown sugar.
Variations:
- Instead of fenugreek leaves, spinach or kale can be used.
- Instead of steaming, the mixture can be baked in the oven for a crispy texture.
Tips and tricks:
- Make sure to mix the ingredients well before cooking.
- Use fresh fenugreek leaves for better flavor.
- Adjust the amount of jaggery according to your taste preference.
Storage instructions:
- Komolabhog with Fenugreek Leaves can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam for 5-10 minutes or microwave for 1-2 minutes.
Presentation ideas:
- Serve on a plate with a sprinkle of grated coconut and chopped nuts.
Garnishes:
- Grated coconut
- Chopped nuts
Pairings:
- Masoor dal
- Rice
Suggested side dishes:
- Cucumber raita
- Tomato chutney
Troubleshooting advice:
- If the mixture is too dry, add a little more water.
- If the mixture is too wet, add a little more grated coconut.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using.
- Use fresh ingredients.
Food history:
- Komolabhog with Fenugreek Leaves is a traditional Bengali sweet dish.
Flavor profiles:
- Sweet
- Nutty
- Earthy
Serving suggestions:
- Serve as a dessert or a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Bangladeshi