Sunday, September 6, 2009
I am reposting this recipe for the event here with some variations to my earlier post. This is a typical recipe right from my state. A must on the festival of holi. This was a common delicacy at my parents home and Mom used to often make it- be it whatever festival. Holi, Diwali, Durga Puja, Saraswati Puja, Independence day - yes! as kids we used to clebrate independence day too back at home...I guess since all of us were "Sweet Toothed", Mom wouldn't hesitate to make such things any day.
Ask any Bihari and he/she would associate Pua with holi. There are a variety of "Puas" made on the eve of holi. My mom made puas in different ways.
However, the one here is a very simple and quick recipe
Maida - 3cups
Milk - 4 to 6 cups
Sugar - 1 cup
Bananas - 4
Khoya -100 gms
Green Cardamoms(crushed) - 8 crushed
Grated Coconut - 250gms
Raisins(chopped) - 3tbsps
Cashews(crushed) - 3tbsps
Oil for Frying
Mix all the ingredients together blending well.
The consistency should be like a dosa batter
Leave for an hour.
Heat oil in a shallow base pan/wok
Using a ladle pour a little of the batter into the oil.
The Pua should be shaped round like a puri.
Fry on low flame till golden in color
Turn each side using a spatula.
Line a flat dish with kitchen towels
Remove the puas from heat and place on the dish so as to absorb excess oil
The pua can be served hot or cold.
You need Rabri, walnuts, almonds, cashews and raisins
Place the puas on a dish
Top with rabri and sprinkle with nuts and raisins (check the pics above)
Combining the pua with Rabri is a slumptuous option. :) My favorite is refrigerated Rabri and Pua.
Note: The oil used for frying puas should be hot in the beginning but you must remember to reduce flame as soon as you pour the batter to the pan else the shape does not come. Do not use the spatula to turn the puas unless the puas look cooked on the other side.