Recipe:
First, cook the jaggery and sugar in a pan on a medium flame until it gets dissolve in water. When sugar dissolves completely, turn off the gas. When the sugar mixture is cool down, filter it with the help of a sieve in another vessel.
Now put the flour (atta) in a sweet water and stir it well until the small balls are over. After stirring the flour slurry well, add fennel (saunf) and ginger powder to it. Keep the mixture covered for 15 minutes. After 15 minutes, when the flour dough is ready, then mix it gently for once again.
Put ghee in a pan and heat it on a medium flame
until the ghee heats up properly*, then put five to six pua in a hot ghee with a hand. When pua is roasted from downward then turn it gently and roast it from the other side. Pua is roasted and fried from both sides until it becomes red. After frying the pua, take it out in another vessel and in this way, make the rest of pua from the prepared mixture.
Necessary Ingredients:
Wheat flour, Sugar or Jaggery, Fennel (Saunf), Ginger Powder, Ghee or Oil
Other Related Names:
Meethe Puye, Gulagule, Gulgule Puye, Gur Ke Puye
*
Is the ghee hot enough to heat the pua or not? To know, put a drop of prepared slurry into a ghee. When a drop is added in a hot ghee then it immediately comes up. Then you need to understand that ghee is heated up properly to fry the pua.