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Malpua (Ras Pua)


Contributed by:
Shivani Sinha, London, UK
Shivani Sinha
London, UK



Maida - 500 gm
Milk - 350 gm
Sugar - 500 gm
Water - 2 cup
Fennel seeds (Saunf) - 2 tsp (coarsely ground)
Green cardamom powder - 1 tsp
Saffron - 2-3 strands (optional)
Oil for frying - 500 gm (approx.)
Ripe banana (mashed) - 1 (optional)

Method of Preparation

1. Take maida in a bowl and mix milk in it by adding little by little. Mix mashed banana
    also if desired.
2. Mix fennel powder and 1/2 tsp cardamom powder, and leave the batter aside to rest.
3. To make sugar syrup, take sugar and water in a large vessel and bring to boil,
    stirring continuously.
4. Remove from heat and add rest of the cardamom powder and saffron, if desired. Set aside.
5. Heat oil in a kadai and pour 1 small ladle of the batter, for frying.
6. Fry the pua on both sides till golden brown.
7. Take out the fried pua from oil and transfer to the sugar syrup immediately. Finish frying
    the rest of the puas in the same way.
8. Take out syrup soaked puas or "Ras puas" from the sugar syrup, and serve hot.

Notes & Tips

1. Ras puas are delicious when eaten hot. You can keep the batter in your fridge and fry them fresh whenever you want to serve or eat.