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Pahadi Suji Pua (Gulgula) Recipe

Pua is the most popular sweet dish in Uttar Pradesh and Uttarakhand. Pua is widely made during festivals.
Main Ingredients: Semolina, sugar, and yoghurt 
Level of Cooking: Easy
Course sweet snacks, sweets & Desserts
Cuisine Indian
Diet Hindu, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 200kcal
Author Swati Paathak

Ingredients

  • 1 cup Semolina Rawa/suji
  • 1 cup yoghurt
  • 2 teaspoon ghee optional
  • 1/4 cup Sweetener sugar or jagery to taste
  • ½ teaspoon Cardamom Powder
  • Oil or ghee to deep fry
  • ¼  Cup  Ripe banana(optional) mashed

Instructions

  • Mix all the ingredients semolina, sugar, yoghurt ghee and cardamom powder in the bowl.
  • Cover it and keep aside for half an hour to ferment.
  • On medium heat pour oil in a deep pan(Kadhai) and heat it sufficiently.
  • Stir the batter well, and take a pinch of a small lemon size portion from the batter with your fingers and drop it in hot ghee/oil.
  • In this manner take mixture in your hands again and put more proportion to the oil, in the pan.
  • Fry on a medium flame till they turn golden brown then take out.
  • Fry all Puas in the same process.
  • Drain onto an absorbent paper.
  • Serve hot or cold Sweet Suji Pua with tea.

Notes

  • Do not add an unripe banana. 
  • You can use saunf in place of cardamom powder.
  • Add some milk or yoghurt if required to adjust the consistency of the batter.
  • The mixture for Pua has to be thick like the one used for Pakoda.
  • The consistency of the batter should be like a vada batter, thick, light, and airy.
  • Fry the pua over medium heat till turns crisp and brown from the outside.
    Note: Do not fry the pua over high heat as it might remain uncooked from the inside.
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