Puwa Recipe – Sweet Fried Semolina from the Terai

Puwa (also known as “semolina fritters”) hails from Nepal’s Terai region, where sweet street‑food stalls serve these crispy, honey‑glazed semolina balls as an irresistible snack. Lightly spiced and deep‑fried to a delicate crisp, then coated in sugar or jaggery syrup, puwa perfectly balances crunchy texture with melt‑in‑your‑mouth sweetness. Whether you’re celebrating a festival or simply craving something sweet, this guide will lead you through every step: from mixing the semolina batter to frying and glazing.

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Key Sections at a Glance

Why You’ll Love This Puwa Recipe

Ingredients & Equipment

Ingredients

Equipment

Preparing the Semolina Mixture

Frying & Serving

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Why You’ll Love This Puwa Recipe

• Authentic Terai Flavor: Experience the genuine taste of Nepali street food.

• Quick & Festive: Perfect for celebrations—or an everyday sweet treat.

• Customizable Sweetness: Coat in powdered sugar, jaggery syrup, or honey.

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Ingredients & Equipment

Ingredients

• For the Batter:

  • 1 cup fine semolina (rava/sooji)

  • ¼ cup all‑purpose flour

  • 2 tbsp yogurt

  • 2 tbsp milk (as needed)

  • 2 tbsp sugar

  • ½ tsp crushed cardamom seeds

  • Pinch of salt

• For the Syrup/Coating:

  • ½ cup powdered sugar

  • OR ¼ cup jaggery, melted with 2 tbsp water

• For Frying:

  • Oil (vegetable or peanut)

Equipment

• Mixing bowls

• Whisk or spoon

• Deep‑frying pan or kadhai

• Slotted spoon

• Plate lined with paper towels

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Preparing the Semolina Mixture

1. Combine Dry Ingredients: In a bowl, whisk semolina, flour, sugar, cardamom, and salt.

2. Add Wet Ingredients: Stir in yogurt. Add milk gradually until you have a thick, scoopable batter (like pancake batter).

3. Rest: Cover and let the mixture sit for 10–15 minutes—this helps the semolina swell and yields a tender interior.

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Frying & Serving

1. Heat Oil: Warm oil in a pan over medium heat until a drop of batter sizzles and rises.

2. Fry: Using a small spoon or ice‑cream scoop, drop bite‑sized portions of batter into oil. Fry in batches, turning occasionally, until puffed and golden (3–4 minutes).

3. Drain: Remove with a slotted spoon and drain on paper towels.

4. Coat: While still warm, toss puwa in powdered sugar or dip briefly into warm jaggery syrup.

5. Serve: Arrange on a platter and enjoy immediately for maximum crispness.

Don’t wait—try this puwa recipe now.