Soft & Fluffy Suji Pua Recipe: Easy 3-Ingredient Bihar Sweet

Updated at: 25/05/2025

Suji Pua, a beloved delicacy from the Bihar region of India, is a simple yet incredibly satisfying sweet treat. These soft and fluffy dumplings are surprisingly easy to make, requiring only three readily available ingredients: semolina (suji), sugar, and ghee (clarified butter). Their melt-in-your-mouth texture and subtly sweet flavor make them irresistible, perfect for a quick dessert or a delightful addition to any festive occasion. The aroma alone is enough to transport you to the heart of Bihar, evoking feelings of warmth and comfort.

This incredibly easy recipe delivers perfectly soft and fluffy Suji Pua every time, proving that delicious doesn't have to be complicated. Forget complicated techniques and lengthy ingredient lists; this recipe focuses on achieving the perfect texture with minimal effort. Ready to create your own batch of these delectable dumplings? Let's dive into the simple step-by-step process!

Tools Needed

  • Utensil for mixing
  • Whisk
  • Ladle
  • Frying pan

Ingredients

  • Semolina (Sooji): Slightly more than ½ cup
  • All-purpose flour (Maida): 1 cup
  • Sugar: ½ cup
  • Salt: ½ teaspoon
  • Water: 2 cups (approx., add gradually)
  • Cashews: 7-8, finely chopped
  • Desiccated Coconut: To taste, grated
  • Oil: For frying

Step-by-Step Instructions

Step 1. Prepare the Batter

  • In a utensil, combine semolina, flour, sugar, and salt. Mix well.
  • Gradually add hot water to the dry ingredients, whisking continuously to form a smooth, thick batter. Add more water as needed to reach desired consistency. You can substitute milk for some or all of the water.
  • Let the batter rest, covered, for 30-60 minutes to allow the semolina to swell. This will result in a thicker, smoother batter.
  • After resting, whisk the batter again to ensure there are no lumps. Add chopped cashews, grated coconut (or desiccated coconut powder), and any other desired dry fruits. Mix well.
In a utensil, combine semolina, flour, sugar, and salt. Mix well.Gradually add hot water to the dry ingredients, whisking continuously to form a smooth, thick batter. Add more water as needed to reach desired consistency. You can substitute milk for some or all of the water.Let the batter rest, covered, for 30-60 minutes to allow the semolina to swell. This will result in a thicker, smoother batter.After resting, whisk the batter again to ensure there are no lumps. Add chopped cashews, grated coconut (or desiccated coconut powder), and any other desired dry fruits. Mix well.
Prepare the Batter
  • If the batter is too thick after adding dry fruits, add 2 tablespoons of water and mix until smooth.
If the batter is too thick after adding dry fruits, add 2 tablespoons of water and mix until smooth.
Prepare the Batter

Step 2. Rest and Refine the Batter

  • Let the batter rest, covered, for 30-60 minutes to allow the semolina to swell. This will result in a thicker, smoother batter.
  • After resting, whisk the batter again to ensure there are no lumps. Add chopped cashews, grated coconut (or desiccated coconut powder), and any other desired dry fruits. Mix well.
  • If the batter is too thick after adding dry fruits, add 2 tablespoons of water and mix until smooth.
Let the batter rest, covered, for 30-60 minutes to allow the semolina to swell. This will result in a thicker, smoother batter.After resting, whisk the batter again to ensure there are no lumps. Add chopped cashews, grated coconut (or desiccated coconut powder), and any other desired dry fruits. Mix well.If the batter is too thick after adding dry fruits, add 2 tablespoons of water and mix until smooth.
Rest and Refine the Batter

Step 3. Fry the Pua

  • Heat oil in a frying pan. Once hot, drop spoonfuls of batter into the hot oil, ensuring each spoonful is dropped in the center of the pan and left undisturbed.
  • Once the Pua begins to rise, gently pour oil around it to help it puff up evenly. Do not touch it until fully puffed.
  • Once puffed, carefully flip the Pua and fry until golden brown on both sides. Fry over medium heat to ensure it cooks evenly and doesn't burn on the outside while staying raw inside.
Heat oil in a frying pan. Once hot, drop spoonfuls of batter into the hot oil, ensuring each spoonful is dropped in the center of the pan and left undisturbed.Once the Pua begins to rise, gently pour oil around it to help it puff up evenly. Do not touch it until fully puffed.Once puffed, carefully flip the Pua and fry until golden brown on both sides. Fry over medium heat to ensure it cooks evenly and doesn't burn on the outside while staying raw inside.
Fry the Pua

Step 4. Finish and Serve

  • Remove the fried Pua from the oil and drain on a paper towel. Repeat with the remaining batter.
Remove the fried Pua from the oil and drain on a paper towel. Repeat with the remaining batter.
Finish and Serve

Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe

Tips

  • Adding salt enhances the sweetness of the Pua.
  • Don't add all the water at once to prevent lumps.
  • Hot water helps the semolina swell quickly.
  • The batter should be neither too thick nor too thin.
  • Fry the Pua over medium heat in well-heated oil for best results.

Nutrition

  • Calories: approximately 600-700
  • Fat: 25-35g
  • Carbs: 90-110g
  • Protein: 8-10g

FAQs

1. Can I use oil instead of ghee?

While ghee gives the best flavor and texture, you can substitute it with vegetable oil or refined oil. The Pua might be slightly less flavorful and potentially a bit less soft.

2. My Suji Pua are hard. What went wrong?

This usually happens if you've overcooked the dough or used too much semolina. Ensure you're cooking the dough until it just comes together and avoiding overmixing. Also, make sure your ghee is hot enough before frying.


Enjoy your freshly made Suji Pua – a delightful treat that's perfect for any time of day. This simple recipe allows you to experience the authentic taste of Bihar in your own kitchen. So gather your ingredients and start creating these soft, fluffy delights!