Pua/Malpua is a traditional Bihari (and probably Rajasthani also) dessert that is relished particularly during Holi. But I don't wait for Holi to enjoy it, I make it quite often. :-). Let me share with you this malpua/pua recipe that has a mixture of what I have learnt from my mother and my mother-in-law and my own original ideas.
- Mix flour, Coconut, bananas, saunf, sugar, chopped dry fruits in a bowl.
- Add enough milk to make this into a paste. Heat a non-stick tawa (flat griddle) and put 2-3 tbsp. oil in it and spread it with wooden spatula.
- Take a small katori full of paste and spread it in round fashion in the heated tawa. Make 2-3 rounds of paste depending upon how big your pan is. Cook it in the slow heat for some time and then turn all puas to other side using a thin flat spatula.
- When you feel its done (10-12 minutes) put it in an absorbent paper for a while (so that the oil can be absorbed). Alternately, you can also deep fry the paste in a pan in making round shapes, but I prefer the non stick tawa way as it is remarkably less oily. This kind of pua can be eaten both hot and cold.
- For malpua, soon after you take the pua from the tawa, you dip it in the chaashni.
- Prepare chashni as below:
- Sugar - 2 cups, water - 2 cups. Put sugar in boiling water and stir it until a thick consistent solution is attained.