Easy Suji Pua Pitha

Ingredients:

For Suji Pua:

• 1 cup semolina (suji)
• 1/4 cup all-purpose flour (maida)
• 1/2 cup grated coconut
• 1/2 cup mashed ripe banana
• 1/2 cup jaggery, grated or finely chopped
• 1/4 cup milk
• 1/2 teaspoon fennel seeds (saunf)
• A pinch of baking soda (optional)
• Oil for deep frying

For Sugar Syrup:

• 1/2 cup water
• 1/2 cup jaggery
• 1/2 teaspoon fennel seeds

Cooking Steps:

Step 1: Prepare Suji Pua Batter

1. In a mixing bowl, combine semolina, all-purpose flour, grated coconut, mashed banana, grated jaggery, fennel seeds, and milk.
2. Mix well to form a thick batter. Add a pinch of baking soda if desired.

Step 2: Rest the Batter

1. Allow the batter to rest for about 15-20 minutes. This helps the semolina to absorb the moisture.

Step 3: Make Sugar Syrup

1. In a saucepan, heat water and jaggery over medium heat until the jaggery dissolves.
2. Add fennel seeds to the syrup, and let it simmer for a few minutes. Remove from heat.

Step 4: Fry Suji Pua

1. Heat oil in a deep pan for frying.
2. Once the oil is hot, drop spoonfuls of the batter into the oil. Fry until the pua turns golden brown and crispy.
3. Remove the fried pua from the oil and drain excess oil on paper towels.

Step 5: Soak in Sugar Syrup

1. Dip the fried suji pua into the prepared warm jaggery syrup, ensuring they are well coated.
2. Let them soak for a few minutes to absorb the sweetness.

Step 6: Serve

1. Remove the suji pua from the syrup and place them on a serving plate.
2. Optionally, garnish with additional grated coconut or chopped nuts.

Step 7: Enjoy Serve these delicious Suji Pua Pithas as a sweet treat during festivals or special occasions. The combination of crispy texture, aromatic fennel seeds, and the sweetness of jaggery makes them a delightful indulgence.

Suji Pua Pitha is a cherished Bengali sweet that brings joy to festivities with its unique flavors and textures. Enjoy the process of making and savoring these delightful fritters with your loved ones.