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Maal Pua
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Contributed by:
Sudha
Shrivastava, Housewife
Jamshedpur
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Ingredients
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Maida - 2 cup
Milk - 500 ml
Dahi - 4 tbsp
Sugar - 2 cup
Refined oil for frying
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Method of Preparation
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1. Heat the sugar with one cup water in a kadahi to
make Chasni (syrup) of "Ek Taar"
consistency. Keep it aside. Boil milk on low fire and
continue stirring till milk is
transformed into rabri (condensed milk) of flowing
consistency.
2. Mix maida, dahi and rabri together to make a mixture of thick pouring
consistency. Leave it
for 2 hours.
3. Heat oil in a flat bottom kadahi.
4. Pour a little mixture at a time with a big round spoon to make puas and
shallow fry till
golden brown.
5. Take out puas from the kadahi and place them on an absorbent paper to drain
out excess
oil.
6. Dip puas in the syrup till they are fully soaked.
7. Take out puas from the syrup and arrange them in a plate. Put a little rabri
on each pua
and decorate with Kaju and Badam cut into flakes.
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Notes & Tips
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1. Pua is a popular dessert of Bihar and Jharkhand.
It is traditionally made in almost all
house-holds during Holi, Dussehra and Basant Panchami.
2. Puas can be eaten alone or with Aloo-Baigan Bhujiya or Kalezi Fry.
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Bihari Food and Recipe