In a large bowl, combine 500g flour and 1 packet crispy fritter powder. Mix evenly.

Add 3 eggs, 100g sugar, 30g honey, 30g oil, 200g pumpkin puree, and 100g milk. Mix the wet ingredients with the flour until no dry flour remains.

Transfer the dough to a work surface and knead thoroughly.

Knead the dough for at least 10 minutes. Use the “knead for a few minutes, rest for 2 minutes” method if needed to make the process easier.

Continue kneading until the dough becomes smooth and elastic and can stretch into a thin membrane (a light “windowpane” stage). This step is important for creating a soft, slightly stretchy interior.

Divide the dough into about 60g portions.

Shape each portion into a smooth ball and cover with plastic wrap to prevent drying.

Roll each ball into a short cylinder. Lightly coat the surface with oil, cover again, and let them rest for 10 minutes so the gluten relaxes.

Roll each rested cylinder into a thin rope, slightly thinner than a pinky finger.

Hold both ends and twist the rope to build tension. Fold the rope in half so it twists naturally into a spiral. Pinch the ends to seal.

No complicated braiding is required—this simple twist creates the classic mahua shape.

Place the shaped dough twists on a tray, leaving space between them.

Cover with plastic wrap and let them proof in a warm place.

Because the dough contains sugar, eggs, and oil, fermentation takes longer.

At about 20°C (68°F) it may take around 2 hours.

The dough is ready when it has doubled in size, feels light, and springs back when gently pressed.

Heat oil to about 120°C (250°F) over low heat.

Carefully place the proofed twists into the oil. Fry over low heat so they cook through evenly.

Turn occasionally with chopsticks to ensure even coloring.

Fry until golden brown and puffed, then remove and drain on a rack or paper towel.

Freshly fried mahua will be crispy on the outside, while the inside becomes soft and fluffy with a slightly stretchy texture as they cool.