This is a tried and examined Pahadi fashion pua recipe from my mother’s kitchen. And until date, it by no means fails to yield completely moist gulgule.
Estimated studying time: 3 minutes
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What is Pua?
Pua may also be outlined as an eggless Indian doughnut. It is made with semolina (suji), banana, ghee, and sugar. Pua is a crispy, mouth-melting conventional North Indian candy dish. It is also referred to as Gulgula. In North India, primarily Uttar Pradesh, Uttarakhand, Bihar, pua is a extensively common candy dish.
It is taken into account an auspicious candy to arrange for festivals equivalent to – Karwa Chauth, Chath Pooja, or Sankranti. Pua is obtainable as a sacred prasad to God.
In Kumaoni Culture (Uttarakhand) no festive feast is full with out crisp, mouth melting, candy and easy – Pua.
Whether it’s birthday, marriage, festivals, quick or feast, we all the time prepare dinner – Kumaoni Bada, Meetha Pua (Gulgula), Aloo Ke Gutke, Kheere Ka Raita and tons of poori.
Ingredients You’ll Need
- Semolina: In Kumaoni fashion Pua, semolina (suji) is the important thing ingredient. Use nice rava (suji) somewhat than a rough one. In many pua recipes, complete wheat flour is used.
- Curd: It softens the semolina (suji). If the curd shouldn’t be obtainable use thick, flavorless yogurt.
- Ghee: It provides a wealthy and intense style to the gulgula. For deep frying the pua additionally ghee is used.
- Sugar: This pua recipe requires granulated white sugar. You can use jaggery powder or mild brown sugar.
- Banana: I add an over-ripe mashed banana within the batter. Why? It provides softness, nice style, and aroma to the pua. It is an non-obligatory ingredient. Otherwise, you possibly can add 4 tablespoon milk to melt the batter.
- Cardamom Powder: It is added for the candy style and aroma.
My Tried and True Tips
- Soak semolina (suji) in curd in a single day. But if you’re in a rush then 2 – 3 hours is an effective sufficient time. Why? The semolina turns tender and absorbs the moisture of curd. It has no grainy texture.
- If you’re including bananabe certain that it’s over-ripe, mushy, and is properly mashed in order that no lumps stay within the pua batter.
- Whisk the batter until it doubles in quantity, turns mild and ethereal. I exploit a hand mixer for the aim however my mother does it manually. So relying upon the method you select, the whisking time might range between 5 – quarter-hour.
- Last however not the least, all the time fry pua over low or medium warmth. On excessive warmth, it’d flip crisp from the skin however stay raw from the within. Slow frying provides it a fantastic golden shade, crisp exterior, and fluffy inside.
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Pua (Gulgule) Recipe
Pua is a crispy, mouth-melting conventional North Indian candy dish. This is a tried and examined Pahadi fashion pua recipe from my mother’s kitchen.
Servings: 10
Calories: 130kcal
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Instructions
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Combine rava, curd, sugar and ghee in a bowl. Whisk properly. Soak in a single day or for two – 3 hours.
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Next, add the mashed banana (if utilizing) and cardamom powder to the soaked semolina. Whisk the batter manually or utilizing a hand blender till it’s mild and ethereal. The batter doubles in quantity and turns into fluffy if whisked properly.
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Heat ghee in a frying pan to deep-fry the pua.
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Pinch a small lemon measurement portion from the batter utilizing your fingers and drop it in scorching ghee.
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Similarly, add few extra pua within the ghee. Do not over-crowd the pan.
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Fry the pua over medium warmth until turns crisp and brown from the skin. Do not fry the pua over excessive warmth as it’d stay raw from the within.
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Pua is greatest loved when it’s heat.
Recipe Notes:
- If you’re utilizing milk as an alternative of banana, begin with one tablespoon and add extra if required. The batter shouldn’t be too skinny in any other case you will be unable to get a spherical form pua.
- Do not add an unripe banana.
- The consistency of the batter is sort of a vada batter, thick, mild, and ethereal.
- Use a large, and heavy backside pan for frying the pua.
- Transfer the leftover pua in an hermetic container. Store them within the fridge for two – 3 days. Or at room temperature for a day. After 2 days they begin tasting bitter.
- The greatest solution to reheat pua is in a microwave or air-fryer.
Nutrition
Calories: 130kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
