How to make Monsoon special Pude recipe of Jammu?

11 Sep How to make Monsoon special Pude recipe of Jammu?

Last Updated on July 14, 2021 by blessmyfoodbypayal

pude recipe | how to make puda at home | jammu ke pude recipe with step wise pictorial and video method is here to make you bait with its high flown taste.

pude recipe | how to make puda at home | jammu ke pude is the dainty sweet/dessert of Jammu prepared only and only during the monsoons. It will not be wrong to call them sweet snack instead of sweet or dessert because primarily it is cherished with a cup of tea.

However it is not necessary to have a cup of tea with pude because pude are equally yummy even if eaten without any accompaniment.

Prepared almost in every sweet shop, pude recipe is a love of all, peculiarly when it is raining heavily.

As already said, you will strictly find this recipe available only during the rainy season & not otherwise.

To explain it in simple terms, puda/pude is a kind of sweet pancake made with all purpose flour and sugar deep fried in a desi ghee. Highly crispy & brown from the sides and soft & light coloured from the center, pude recipe asks for extremely simple ingredients.

Where all purpose flour and sugar are the key ingredients, semolina is there to bring extra crunchiness, fennel seeds for fragrance and black pepper for a mild touch of spiciness.

The best part of pude recipe is that you will find it yum either you eat it hot, cold or even chilled. Though people prefer to have pude while they are hot but we love them when they are cool. Rest, choice is yours.

So here, presenting you, the Jammu’s monsoon special pude recipe.

Stepwise pictorial method of pude recipe

1. Take a bowl and sieve all purpose flour in it.
2. Add semolina, sugar, fennel seeds, whole black pepper and mix.
3. Start adding water very slowly and keep mixing to make a thick batter of flowing consistency. Rest for 1 hour.
4. Take a ladle of medium size, fill it with the batter and pour the mixture in hot desi ghee.
5. Let the puda fry from both the sides. When the border of puda turns brown, it is ready. Likewise keep on making more pude with the entire batter.Serve hot or cold.

NOTES

1. Even if batter remains for more than an hour, no issues. If you don’t require to make more pude but the batter still remains, keep that remaining in refrigerator but finish the whole within 24 hours.

2. You can fry pude in refined oil too, but there’s a huge difference in the taste of pude fried in desi ghee and oil. Ghee fried pude are rich and extraordinary in taste. So use of desi ghee is highly recommended.

3. The moment you take puda out of ghee, it will be very soft but thereafter it will turn very crispy and crunchy.

Also see

• jammu chocolate recipe
• Madra recipe
• jammu special sund
• Gheur – traditional dogri recipe

and for many more other recipes from the land of Jammu and kashmir, click here

Pude Recipe – recipe card

pude recipe | how to make puda at home | jammu ke pude

blessmyfoodbypayal

pude recipe is the dainty sweet/dessert of Jammu prepared only and only during the monsoons.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine Jammu

Servings 15 pude

Ingredients

  

• 1 cup All purpose flour/maida
• 1 tbsp semolina/suji
• 1/2 cup sugar
• 1 tsp fennel seeds/saunf
• 8-10 whole black pepper/sabut Kali mirch
• Water as per need
• Desi ghee for frying

Instructions

 

• Take a bowl and sieve all purpose flour in it.
• Add semolina, sugar, fennel seeds, whole black pepper and mix.
• Start adding water very slowly and keep mixing to make a thick batter of flowing consistency. Rest for 1 hour.
• Take a ladle of medium size, fill it with the batter and pour the mixture in hot desi ghee.
• Let the puda fry from both the sides. When the border of puda turns brown, it is ready. Likewise keep on making more pude with the entire batter.
• Serve hot or cold.

Notes

1. Even if batter remains for more than an hour, no issues. If you don't require to make more pude but the batter still remains, keep that remaining in refrigerator but finish the whole within 24 hours.
2. You can fry pude in refined oil too, but there's a huge difference in the taste of pude fried in desi ghee and oil. Ghee fried pude are rich and extraordinary in taste. So use of desi ghee is highly recommended.
3. The moment you take puda out of ghee, it will be very soft but thereafter it will turn very crispy and crunchy.