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side close up shot of pua stacked in a ceramic platter
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4 from 1 vote

Pua (Gulgule) Recipe

Pua is a crispy, mouth-melting traditional North Indian sweet dish. This is a tried and tested Pahadi style pua recipe from my mom's kitchen.
Prep Time15 mins
Cook Time20 mins
Soaking Time6 hrs
Total Time6 hrs 35 mins
Course: Dessert
Cuisine: Indian
Servings: 10
Calories: 130kcal
Author: Hina Gujral



  • 1 Cup semolina (suji/rava)
  • 1 Cup curd
  • 2 tablespoon ghee
  • ¼ Cup granulated white sugar or to taste
  • ¼ Cup ripe banana, mashed
  • ½ teaspoon cardamom powder
  • Ghee to deep-fry


  • Combine rava, curd, sugar and ghee in a bowl. Whisk nicely. Soak overnight or for 2 - 3 hours.
  • Next, add the mashed banana (if using) and cardamom powder to the soaked semolina. Whisk the batter manually or using a hand blender until it is light and airy. The batter doubles in volume and becomes fluffy if whisked nicely.
  • Heat ghee in a frying pan to deep-fry the pua.
  • Pinch a small lemon size portion from the batter using your fingers and drop it in hot ghee.
  • Similarly, add few more pua in the ghee. Do not over-crowd the pan.
  • Fry the pua over medium heat till turns crisp and brown from the outside. Do not fry the pua over high heat as it might remain uncooked from the inside.
  • Pua is best enjoyed when it is warm.


  • If you are using milk instead of banana, start with one tablespoon and add more if required. The batter should not be too thin otherwise you will not be able to get a round shape pua.
  • Do not add an unripe banana. 
  • The consistency of the batter is like a vada batter, thick, light, and airy. 
  • Use a wide, and heavy bottom pan for frying the pua.


Calories: 130kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg