This sweet pancake is traditionally served during Holi and unlike Rajasthani ‘Malpuas’ which are prepared using Rabri, ‘Puas’ from Bihar are made using Khoya. Try one and you will love them all.
Pua Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-10 Min


- Medium

Preparation Time

- 15-17 Min


  • For Pua: 20 gm jaggery
  • water
  • 1 ripe banana
  • 100 ml milk
  • ¼ tsp black cardamom powder
  • 50 gm khoya
  • 2 tbsp refind flour
  • 1 tsp fennel seeds
  • 1 tbsp semolina
  • ¼ tsp baking powder
  • 1 tbsp almonds
  • 1 tbsp pistachios
  • oil for frying
  • FOR N
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  1. 1

    Procedure to make Pua: In a heated pan add jaggery, water and let it melt.
  2. 2

    In a bowl add ripe banana mash, milk and mix it.
  3. 3

    Add green cardamom powder, khoya and crush it.
  4. 4

    Add refined flour, fennel seeds and mix it.
  5. 5

    Add semolina, baking powder, milk and make a batter.
  6. 6

    Add jaggery syrup in the batter and mix it well.
  7. 7

    In the grindstone, grind almonds & pistachios.
  8. 8

    Add the crushed almonds & pistachios in the batter and mix it well.
  9. 9

    In a heated pan add oil and fry the pua until it turns golden brown from both the sides.
  10. 10

    To garnish add crushed jaggery, powdered sugar and Pua is ready to serve.
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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

Other Shows by host:
Northern Flavours - Season 3 | Northern Flavours |
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