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pua

Gur Ka Pua – Sweet Fried Fritters

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 -15
Author Puja

Ingredients

  • Wheat Flour - 1 cup
  • Rice flour - 1 tbsp
  • Water – just enough to combine the ingredients to form a batter
  • Milk - 1/4 cup optional
  • Crushed Jaggery Gud – 1/2-3/4 cup
  • Dry fruits cashew nuts, raisins – 2 tbsp (finely chopped)
  • Dry or fresh coconut – 1 tbsp finely chopped
  • Cardamom powder - 1/4 tsp
  • Oil/Ghee – for deep frying

Instructions

  1. Dissolve jaggery in minimum quantity of hot water and set aside.
  2. Strain them to remove any impurities and let it cool down.
  3. Now in a mixing bowl combine the wheat flour and rice flour.
  4. Stir in the jaggery water, milk and mix.
  5. Add a little water again if needed, till the time the batter reaches dropping consistency.
  6. The mixture for pua has to be thick like the one used for pakoda or pan cake.
  7. Cover the mixture and let it rest for 4-5 hours.
  8. Now add dry fruits, fennel seeds, chopped coconut, cardamom powder and mix well.
  9. Now in a wok or kadhai, heat enough oil for deep frying.
  10. Using a ladle, pour the batter carefully in circular motion with each circle being a little bigger than the earlier one.
  11. Do it until the Pua is about 3 inch in diameter. Take care not to redo it over the earlier layer again and again. The shape of the Pua should look like a roti or, appam with the only difference that it will be a little thicker. (fry one pua at a time)
  12. Fry the pua using slotted spoon.
  13. As it fries, the batter will (on its own) flatten out into disk shape and the edges will start to crisp up.
  14. After a minute or so, when the pua has browned from the bottom, turn it over and fry on the other side.
  15. Once the pua is fried, use the spatula to press the pua on the side of the kadhai to release its excess oil.
  16. Take the fried pua out of the pan and place it on absorbent paper. Repeat the same process for the next pua.

Recipe Notes

If you see the pua dropping to the bottom of the kadhai, as soon as you have poured the batter, don’t panic and most importantly don’t start scrapping it. It is just normal. After some time, you should see the pua leaving the bottom on its own.
If you want you can also add ripe banana to this mixture.