• In a bowl add in the the pumpkin puree.
  
• Now add whole wheat flour, Jaggery/Sugar, salt, and baking powder, Vanilla essence.
  
• Slowly add in the milk and using a whisker or your hand mixer, mix the ingredients together to form a semi-thick consistency batter.
• Let the batter rest for 5 minutes.
  

Cooking in a Waffle iron -

• In the meantime, heat waffle iron.
• Grease it with butter all over. Be sure to grease the individual grooves, or the batter might stick at times.
• Once the waffle iron is hot, add in 2-3 tablespoon of waffle mixture.
• Add the mixture depending on the size. Do not add too much, as when you would close the waffle iron, it will spread. If you add too much it would even overflow.
• Let this cook for at least 5 minutes or as per the instructions on your waffle maker.
• Once it gets half done, I top it with some butter and let it cook again for further 5-7 minutes until nice golden brown.
• They are done when they are golden brown all over or when they start leaving the edges of the waffle maker.
  

Cooking in an Oven -

• Preheat the oven to 200 Deg C / 400 Deg F.
• I like to preheat my waffle mould so that applying butter becomes easy and it helps the batter not get stuck in the mould.
• Grease the waffles mold with butter or oil all over. Be sure to grease the individual grooves, or the matter might stick at times.
• Now add in 2-3 tablespoon of waffle mixture, depending on the size.
  
• Let this cook for 15-20 minutes until they are nicely golden brown and start leaving the edges of the waffle maker.