Pua Recipe is an all-time favourite sweet of Bihar. Traditional, it is prepared with wheat flour. A batter is prepared with milk and sugar and is set in rest for 4-5 hours. Coconut and fennel seeds are added for authentic taste. Once batter is prepared then is fried in hot oil. Dropping of batter in oil is a tedious job and it needs practice. Sometimes stuffed puas are also prepared. Stuffing is done with coagulated milk or dry fruits. Pua is a dry sweet and can be preserved for 5-6 days.
Pua is a symbol of happiness in Bihari cuisines. In baby’s birth celebration or any other special occasions Bihari’s always prepare Pua. Pua is also prepared in festivals like Holi and Diwali.
In Bihar Pua is served with “Aam Ka Achar”.
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How to make Pua Recipe
|Wheat flour (aata)||2 cups|
|Milk (doodh)||½ cup|
|Sugar (chini)||½ cup|
|Grated coconut (nariyel)||3-4 tablespoon|
|Fennel (saunf)||½ table spoon|
|Refined oil||for frying|
- 1. Take a bowl and mix flour, sugar and milk and leave it to ferment for at least 4 hours.
- 2. Add grated coconut and crushed fennel and mix it.
- 3. Take oil in a deep pan and heat it properly.
- 4. Now with the help of a large spoon pour small portions of the batter in oil.
- 5. Fry over medium flame it the Pua turns golden brown (Normally Pua remains little thick).
- 6. Take out and serve hot or cold with “Aam ka Achar (mango pickle)”.
- If you want them to be soft then the batter should be thick but if you want them to be crisp and thin then add water to the batter to make it thin.