Pua/Malpua
Malpua/pua is a traditional Bihari dessert that is typically made at Holi.

Ingredients:

2 cups plain flour (Maida)
1 cup sugar
2 bananas
1/2 cup Almonds or Pistachios chopped fine.
5-6 tbsp Fennel Seed (saunf)
1 cup grated coconut
Milk as needed to make the batter
Oil

Mix flour, Coconut, bananas, saunf, sugar, chopped dry fruits in a bowl. Add enough milk to make this into a batter.

Heat a non-stick tawa (flat griddle) and put 2-3 tbsp. oil in it and spread it with wooden spatula. Put a large spoon full of the batter and spread it like a pancake. Cook it in the slow heat for some time and then flip it over. Once cooked on both sides put it on a paper towel. Some people prefer to deep fry them.

This is the traditional pua that can be eaten either hot or cold.

To make a malpua, put the pua in a warm syrup for about 10 minutes and then serve it. Prepare syrup by boiling 2 cupos of sugar and 2 cups of water until it thickens a little bit.

Another version of Malpua

Ingredients:

4 cups plain white flour or maida
2 cups sugar
2 cups water
A few strands of saffron or 1/4 tsp. cardamom powder
1 can 16 oz can of un-sweetened condensed milk
1/4 tsp. baking powder
Ghee or oil for deep frying.
1 tbs. pistachio nuts sliced or chopped
1 cup Cool Whip (whipped cream)

Instructions

Mix flour and baking powder and make a batter by adding cool milk to the flour. It should be thin, a pouring consistency. Leave aside for 10-20 minutes.

Boil sugar and water together to make 1 thread consistency syrup. Add saffron or cardamoms to the syrup and keep it warm on a low heat.

Heat 2 tbs. ghee or oil in a frying pan. Now drop enough batter in hot ghee/oil, so that you get about 3 inch size pancakes. Flip it over so both sides are cooked.

Remove from pan, drain oil and drop them in the syrup for 10-15 minutes. Remove from syrup, place on a wire wrack placed on a tray to collect dripping syrup. Arrange on a serving plate and garnish with pistachios. Serve warm covered with cool whip (whipped cream).

Pirakiyaa or Gujiyaa:

Ingredients:

Ghee / Oil to fry
4 cups All purpose flour
6 tablespoon Oil / Ghee (melted)

For the Filling :
2 cups Khoya
1/2 tsp green Cardamom Powder
1/4 cup chopped Almonds,
1/4 cup golden Raisins (Kishmish)
1/4 cup shredded Coconut (packaged dried will work)
1/2 cup Sugar or to taste

Sieve the flour. Mix the six tablespoons of oil with the flour and mix well so that the mixture binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight dough.
Set aside and cover with a damp cloth.

Now mash the khoya and fry it in a pan till light brown in color. Add sugar and cardamom powder into the khoya and mix well. Add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. Let it cool so it can be handled easily.

Divide the dough into small balls and roll each ball into a small puri. Fill half the puri with the khoya mixture, fold it and seal it with a little water on the edges of the puri and then twist the edges inwards carefully so that the filling does not ooze out. Fill them all and keep aside in a plate. You can also use a mold in which you lay the rolled out puri, fill it out, wet the edges and then close the mold so it seals it for you. Then you dont have to worry about twisting the edges and it is easier to manage.

Heat oil in deep pan and deep fry the pirakiyaa / gujiyas in batches on a medium flame. When golden brown in colour, drain and remove. Store for use in an airtight glass jar.

Besan Laddoo:

2 cups gram flour (besan)
1 & 1/2 cup sugar
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

In a kadhai mix gram flour and ghee over a low heat. Keep constantly stirring to avoid lumps. Once roasted it is ready. Remove from the heat and allow it to cool. Add sugar and nuts to the gram flour and mix thoroughly. Now form ping-pong size balls of the mixture. Besan Laddoo are ready to be served.

Kheer:

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until completely dissolved. Remove the rice kheer from heat and serve either warm or chilled.