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 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 200kcal
Author Swati Paathak
Ingredients
1cupSemolinaRawa/suji
1cupyoghurt
2teaspoongheeoptional
1/4 cupSweetenersugar or jagery to taste
½teaspoonCardamom 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.