Mix flour, sooji, sugar, and fennel seeds. Gradually add milk or water until you reach a "dropping consistency"—thick enough to coat a spoon but fluid enough to pour.
: In Bengal and Eastern India, these are referred to as "pitha" and are a favorite for tea-time during the monsoon.
Usually Maida (all-purpose) for a lighter texture or Atta (whole wheat) for a healthier, rustic feel. indian puaay
Discovering the Indian : The Beloved Deep-Fried Sweet of North India
Let the batter rest for at least 30 minutes (or up to 5 hours for better fermentation) so the semolina can hydrate and the flavors can meld. Mix flour, sooji, sugar, and fennel seeds
In the diverse landscape of Indian desserts, while and Jalebi often steal the spotlight, there is a humble, rustic gem known as the
For a truly decadent dessert, top your puaay with thickened, sweetened milk. Usually Maida (all-purpose) for a lighter texture or
Heat Ghee or oil in a flat-bottomed pan. Use a ladle to pour small circles of batter into the hot oil.