Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Pua

Traditional 44. Pua recipe

🧺 Ingredients

• 120g semolina (rava)
• 120ml curd/yogurt
• 120g sugar
• 30ml ghee (plus extra for frying)
• 120ml water (approximately)
• ½ tsp cardamom powder
• 15 cashews, fried
• 15 raisins, fried

👩‍🍳 How to make Pua

1. Prepare batter (10 mins): Mix semolina, curd, sugar, ghee, and water. Soak for 2-3 hours (or overnight) (visual cue: semolina softens, batter becomes thick and manageable).
2. Add flavoring (1 min): Add cardamom powder to batter just before frying (visual cue: spice aroma rises).
3. Fry nuts (2 mins, medium heat): Fry cashews until golden, remove. Fry raisins until plump, set aside.
4. Heat ghee for frying (2 mins, medium heat): Heat ghee for frying to medium temperature (visual cue: ghee shimmers).
5. Drop batter (8 mins, medium heat): Drop spoonfuls of batter into hot ghee. Fry on medium heat for 3-4 minutes until golden on one side (visual cue: edges turn light golden, puffed slightly).
6. Flip & fry (3 mins, medium heat): Flip carefully, fry other side until golden brown (visual cue: both sides are light golden, puffed, crispy edges).
7. Finish: Serve warm, topped with fried nuts and raisins, optionally soaked in sugar syrup.

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