By Nandini Bhushan*
From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.
Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.
Also try: Make Yourself Bihari Food Part – 20: Aloo ki Bhujia
Pua with rabri
The festive sweet pua has a special place in the cuisine of Bihar since it is prepared in almost all the joyful occasions. Pua accompanied with Pua with rabri is an ultimate indulgent recipe and has been one of the festive staples for generations. The vibrant festival holi in particular would be incomplete without the delightful pua and almost every bihari household is filled with its sweet aroma . I do not remember a single holi celebration where we have missed this hearty recipe that doubles the excitement of fun and frolic.
Ingredients
For the sugar syrup
Sugar : 1 cup
Cardamom powder : a pinch
Water : 1\2 cup
For the rabri
Full cream milk : 1 litre
Saffron : 10 to 12 strand
For the pua batter
Milk : 1 cup
Ripe banana : 1
Maida: 1\2 cup
Fennel seed : 1\2 tsp
Dry fruits : as required
Oil : for frying
Step 1 (Rabari)
Prepare rabari by reducing the milk along with kesar until it reaches the desired consistency.
Step 2 (Pua)
In a bowl mix together mashed banana, milk, maida, elaichi powder, fennel seed and chopped dry fruits.
Step 3
With the help of a whisk mix them together and make a smooth batter with pouring consistency. Cover it and leave it aside for at least half an hour.
Step 4
In the meantime make sugar syrup by boiling the sugar and water until the sugar dissolves completely and liquid takes the form of a syrup.
Step 5
Take a thick bottom flat surface pan and heat the oil. Once it is medium hot pour the batter with the help of a scoop or kalchi. Fry it until the edges turn golden brown. Once done drain it out and put it in the sugar syrup.
Step 6
Serve it hot with a scoop of rabari and garnish with chopped dry fruits.
*Nandini Bhushan is a well-known food blogger
