Crispy edges, soft inside, and ready in just 15 minutes! This instant Pua is the perfect sweet treat to enjoy while watching the rain pour outside. No long prep, just comfort in every bite. A traditional recipe that brings monsoon cravings to life with its delightful flavors and textures.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix wheat flour, suji, sugar, and milk. Whisk the mixture with your hands for a minimum of 8 minutes.
Add chopped almonds, dry coconut, and crushed fennel seeds to the batter and mix well.
Heat groundnut oil in a heavy-bottomed kadhai. Once the oil is hot, reduce the flame to low.
Start frying the pua one by one. Fry until golden on both sides.
Serve hot and enjoy with kheer or as is.
Ensure the batter is whisked well to make the puas soft and fluffy.
Fry on low flame to ensure even cooking and prevent burning.
You can add a pinch of cardamom powder for extra flavor.
Can I use jaggery instead of sugar?
Yes, you can substitute sugar with jaggery for a richer, traditional flavor. Make sure to dissolve the jaggery in milk before mixing.
Can I make this recipe vegan?
Yes, you can replace milk with almond milk or any plant-based milk to make it vegan.
What can I serve with Pua?
Pua pairs wonderfully with kheer, rabri, or even a cup of tea.
Can I store leftover Pua?
Yes, you can store leftover Pua in an airtight container for up to 2 days. Reheat before serving.
Can I use any other nuts?
Yes, you can use cashews, pistachios, or raisins as per your preference.
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