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Contributed by:
Radha Prasad
Radha Prasad, Housewife



Maida (refined flour) - 200 gm
Ghee  - 2 tbsp
Sugar - 1 cup
Cloves (lawang) - 10 (powdered)
Chhoti Ilaichi - 3 (powdered)
Milk - 1 cup
Saunf - 1 tsp
Cocoanut (grated/powder) - 2 tbsp
Refined Oil for deep frying - As required

Method of Preparation

1. Add 1/2 cup water in 1 cup sugar.
2. Heat to dissolve sugar and make one string syrup.
3. Add lawang and ilaichi powder. Keep the syrup aside.
4. Mix ghee thoroughly in maida.
5. Add 1 cup water and 1 cup milk. Mix well to make a smooth pua batter.
6. Leave the batter for at least 2 hrs.
7. Heat oil in a shallow Kedahi.
8. Pour one big spoonful of batter in the hot oil one by one and fry puas till golden brown.
9. Take out puas and dip in the syrup.
10. Soak for 1 minute, remove puas from syrup and serve hot.

Notes & Tips

1. Batter consistency can be adjusted by adjusting the quantity of milk/water.