Pahadi Suji Pua (Gulgula):
Today I am sharing a post on a famous North Indian sweet Navidya Pahadi Suji Pua also known as Gulgula. Pahadi Pua is a delicious Indian sweet dish that requires few ingredients. Gulgula is one of the easiest sweets you could ever make quickly. It is prepared with four main ingredients like Suji, sugar, ghee and Dahi. Suji Ka Pua is an authentic dish of the Kumaon (Uttarakhand).
In North India, mainly Uttar Pradesh, Uttarakhand, and Bihar, pua is a popular sweet dish. In Kumaoni Culture (Uttarakhand), no festive feast is complete without Pua. Pua/Gulgula are prepared during every auspicious occasion in Puja as Naivedya and it is offered as a prasad to God in Uttrakhand.
Pua(Gulgula) is generally prepared during festivals like Karwa Chauth, Chath Pooja, Birthday or Sankranti etc. Pua is made with semolina (suji), Curd, ghee, and sugar. If you have a sweet tooth You will like this sweet suji pua.
How to make Pahadi Suji Pua (Gulgula) Recipe-step by step with Photo
Ingredients
- Semolina: Sooji is the main ingredient, always use fine Rava/Sooji (Bombay Rava) rather than coarse ones.
- Curd/Dahi: It softens the semolina (sooji). You can also use Plain Yoghurt.
- Ghee: It gives a rich and intense taste to the Pua.
- Sweetener: This Pua recipe requires granulated white sugar. You can use jaggery powder or brown sugar.
- Banana(optional): You can add an over-ripe mashed banana to the batter for more softness and aroma to the Pua or you can add little milk to soften the batter.
- Cardamom Powder: It is added for the sweet taste and aroma.
- Oil or Ghee: For deep frying the Pua.
See quantities and complete instructions in the recipe card.
Preparation
Mix all the ingredients semolina, sugar, yoghurt, and cardamom powder in the bowl.
Cover it and keep it aside and soak overnight or for 2 –3 hours to ferment. Next, add the mashed banana (if using) to the soaked semolina.
Whisk the batter manually or using a hand blender until the batter doubles in volume and becomes fluffy, light and airy.
Method:
Heat oil/ghee for deep-frying, in a heavy bottom pan over medium heat and put the little mixture in hot oil.
Pinch a small lemon size portion from the batter using your fingers and drop it in hot ghee/oil.
Fry on a medium flame till they turn golden brown then take out.
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.
Drain onto an absorbent paper and serve.
Serve hot or cold Sweet Suji Pua with tea.
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Suggestion
The consistency of the batter should be like a vada batter, thick, light, and airy.
Always use a wide, and heavy bottom pan for frying the Pua.
Soaking of sooji: For soft and tasty Pua, you can soak semolina (suji) in curd overnight. The semolina turns soft and absorbs the moisture of the curd.
Banana: If you are adding banana to the batter, make sure it is overripe and nicely smashed so that no lumps remain in the pua batter.
Whisk the batter: Whisk the sooji and curd batter till it doubles its volume and becomes light and airy. The time of whisking may vary between 5 -10 minutes.
Medium Heat: Always dry Pus over low or medium heat, but if we fry over high heat, Pua might turn crisp from the outside but remain uncooked from the inside.
Storage: You can store the leftover pua in an airtight container. Store them in the refrigerator for 2–3 days.
For more recipes from this blog you might like please check:
Ragi Ladoo
Til Ki Kheer
Malai Ladoo
Kesar Peda
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Pahadi Suji Pua (Gulgula) Recipe
Materials
- 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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Enjoy!
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This was really simply amazing for me… as I could not believe we can make sweet snack quickly at home.
Thank you so much for your kind words! If you have any questions or if there’s anything else you’d like to see on the blog, feel free to let me know. Happy snacking! 😊🍬
I was looking for the exact method for preparing kumani pua recipe and I came across your recipe .Thanks a ton for uploading.
“Thank you so much Kamakshi for your kind words! I’m delighted that you found my Kumaoni pua recipe useful. If you have any other questions or need more recipes, feel free to ask. Happy cooking!” 🙌🍽️