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Contributed by:
Anita Shrivastava, Patna
Anita Shrivastava, Housewife



Milk Powder - 200 gm
Ghee - 500 gm
Maida (refined flour) - 1 tbsp
Sugar - 750 gm
Chhoti ilaichi - 4 (powdered)
Vanilla essence - 1 tsp

Method of Preparation

1. Sieve maida. Mix thoroughly with milk powder and ilaichi powder.
2. Make pua batter by adding a little water at a time and mixing.
3. Make one string syrup (chasni) with sugar and water. Add vanilla essence.
4. Heat ghee in a Kedahi. Drop 1 tbsp batter in the ghee at a time and deep fry puas.
5. Put puas in the syrup and allow to cool. Keep overnight in a refrigerator.
6. Heat and serve hot.

Notes & Tips

1. This pua should be made one-day in advance before eating.