Gur k Pua” is a traditional Indian sweet dish made with jaggery (gur), wheat flour, and various spices. It is made during festivals like Karwachaut, Diwali, and Makar Sankranti and is a healthy snack.
Gur k Pua is also known by names like “Meethi Mathri“, “Gur ki Poori”, Thekua is a guilt-free dish that’s not just delicious but also a wholesome snack option for both the young and the young at heart.
Whether you’re a busy parent looking for a nutritious treat for your little ones or an individual on a quest for healthier snack alternatives, this recipe is made for you.
The best part?
It’s effortless and requires minimal effort. No fancy ingredients or complex techniques – just straightforward steps that anyone, regardless of their culinary expertise, can follow.
The use of jaggery gives Gur k Pua its distinct sweetness and a rich, caramel-like flavour. You can store it easily for 15-20 days in an air-tight container and enjoy your between-the-meals cravings or midnight cravings.
Texture of Pua :-
The texture of Pua can vary based on the specific recipe and regional variations. However, there are some common characteristics associated with this traditional Indian sweet.
- Crispy Exterior: In many Pua recipes, especially those that involve deep-frying, the outer layer tends to be crispy. The frying process creates a golden-brown crust that adds a delightful crunch to each bite.
- Soft and Moist Interior: Despite the crisp exterior, the interior of Pua is often soft and moist. This results from the combination of ingredients like flour, milk, and sometimes yogurt, creating a tender and flavorful centre.
- Syrup Absorption: Some Pua varieties, such as Malpua, are often soaked in sugar syrup after frying. This step enhances the sweetness and imparts a syrupy, succulent texture to the dish.
- Semolina Crunch (optional): In certain Pua recipes, semolina (sooji) is added to the batter, contributing to a slightly grainy or crunchy texture. This addition varies based on regional preferences.
- Nuts and Garnishes: Chopped nuts, like almonds or pistachios, are commonly used as garnishes. They not only add a visual appeal but also introduce a contrasting texture, providing a pleasant nuttiness to the overall experience.
- Variation in Thickness: Depending on the region and specific recipe, Pua can vary in thickness. Some are thin and delicate, while others might be thicker and more robust.
Overall, the texture of Pua is a delightful balance of crispy, soft, and sometimes syrup-soaked elements, creating a satisfying and indulgent sweet treat.
Here, I am sharing the traditional whole wheat flour and jaggery (gur) Pua recipe without any fancy ingredients or complex techniques – just simple straightforward steps that anyone can follow easily.
So, let’s dive into the kitchen and create some magic together!
How to make Delicious Gur k Pua | Jaggery Biscuit | Meethi Mathri. Step-by-step recipe with images at each step.
Ingredients: –
- Jaggery – 1 cup
- Wheat flour (Atta) – 3 cups
- Warm water – 1 cup
- Oil – 1-2 tsp
- Poppy seeds – 1 tsp
- Oil for frying
Method: –
Preparing the Dough:-
- In a mixing bowl, take the crushed or powdered jaggery.
- Now add 1 cup of water and start mixing.
- Keep mixing until all the lumps are dissolved and a nice syrup is ready.
- Keep this aside.
- In another bowl take 3 cups of all-purpose flour and add the poppy seeds.
- Next, add 1-2 tsp of oil for moyan.
- Mix it nicely.
- Now gradually add the jaggery syrup to the dry mixture and start kneading it into a soft dough.
- The dough is ready.
Making the Pua: –
- Now take small portions of the dough and make small round balls.
- With the help of a rolling pin, roll the balls into small round discs.
- Heat sufficient oil in a deep pan for frying.
- Carefully slide the discs into the hot oil, frying them until they turn golden brown on both sides. Ensure even cooking.
- Once fried, remove the Pua from the oil and place them on absorbent paper to drain excess oil.
- While the Pua are still warm, garnish them with chopped nuts.
- Allow the Gur k Pua to cool slightly before serving.
- Relish the sweet, caramelized goodness of ‘Gur k Pua’ or ‘Jaggery Biscuit’with family and friends. Perfect for festivals or any occasion that calls for a touch of homemade sweetness.
Pro Tips:-
- Adjust the quantity of jaggery according to your sweetness preference.
- Ensure the oil is at the right temperature to achieve a crispy exterior and a soft interior.
- Experiment with different nuts and spices for a personalised touch.
Now, get ready to savour the warm and traditional flavours of Gur k Pua! 🌼✨
Hope you like the recipe…!!!
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Gur k Pua | Jaggery Biscuit | Meethi Mathri Video Recipe :-
Gur k Pua Recipe| आटे और गुड़ के पुआ |Jaggery Biscuit|Meethi Mathri
Ingredients
Ingredients: -
- Jaggery – 1 cup
- Wheat flour (Atta) – 3 cups
- Warm water – 1 cup
- Oil – 1-2 tsp
- Poppy seeds – 1 tsp
- Oil for frying
Instructions
Method: -
Preparing the Dough:-
- In a mixing bowl, take the crushed or powdered jaggery.
- Now add 1 cup of water and start mixing.
- Keep mixing until all the lumps are dissolved and a nice syrup is ready.
- Keep this aside.
- In another bowl take 3 cups of all-purpose flour and add the poppy seeds.
- Next, add 1-2 tsp of oil for moyan.
- Mix it nicely.
- Now gradually add the jaggery syrup to the dry mixture and start kneading it into a soft dough.
- The dough is ready.
Making the Pua: -
- Now take small portions of the dough and make small round balls.
- With the help of a rolling pin, roll the balls into small round discs.
- Heat sufficient oil in a deep pan for frying.
- Carefully slide the discs into the hot oil, frying them until they turn golden brown on both sides. Ensure even cooking.
- Once fried, remove the Pua from the oil and place them on absorbent paper to drain excess oil.
- While the Pua are still warm, garnish them with chopped nuts.
- Allow the Gur k Pua to cool slightly before serving.
Relish the sweet,caramelized goodness of ‘Gur k Pua’ or ‘Jaggery Biscuit’ withfamily and friends. Perfect for festivals or any occasion that calls for atouch of homemade sweetness.
Video
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