Pantua Recipe: A Bengali Sweet Delight

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Pantua is a delectable sweet from Bengali cuisine. It’s similar to Gulab Jamun but with its unique twist. These sweet dumplings are made from chhena (paneer or Indian cottage cheese), deep-fried, and then soaked in sugar syrup. Here’s how to make Pantua:

Ingredients:

For Pantua:

  • 2 cups chhena (paneer or Indian cottage cheese)
  • 2 tablespoons all-purpose flour (maida)
  • 1/2 teaspoon baking soda
  • A pinch of cardamom powder
  • Oil, for deep frying

For Sugar Syrup:

  • 1.5 cups sugar
  • 1 cup water
  • A few saffron strands (optional)
  • A few drops of rose water (optional)

Instructions:

1. Preparing the Sugar Syrup:

  1. In a deep pan, combine sugar and water. Heat over medium heat to make a sugar syrup. Stir until the sugar dissolves completely.
  2. Add saffron strands and rose water (if using) to enhance the flavor and color.
  3. Let the syrup simmer until it reaches a one-string consistency. To test this, take a small amount of syrup between your thumb and forefinger. When you pull them apart gently, a single thread should form.
  4. Once the syrup reaches the desired consistency, remove it from the heat and set it aside.

2. Making the Pantua:

  1. In a mixing bowl, knead the chhena (paneer) until it becomes smooth and free from lumps.
  2. Add all-purpose flour and baking soda. Knead the mixture well to form a smooth dough. The dough should be soft and pliable.
  3. Divide the dough into small, equal-sized portions and shape them into small balls. You can make them round or oval, as you prefer.

3. Deep Frying:

  1. Heat oil in a deep frying pan over medium heat.
  2. Once the oil is hot, reduce the heat to low and gently slide in the chhena balls.
  3. Fry the Pantua on low heat, turning occasionally, until they turn golden brown and crispy on the outside.

4. Soaking in Sugar Syrup:

  1. Drain the fried Pantua and immediately immerse them in the warm sugar syrup.
  2. Let the Pantua soak in the syrup for at least 3-4 hours, or preferably overnight, to absorb the sweetness and flavor.

5. Serving:

  1. Serve the Pantua as a delectable dessert, garnished with a few saffron strands or chopped pistachios if desired.
  2. Enjoy the sweet and syrupy goodness of Pantua!

Tips:

  • Make sure the oil for frying is not too hot; otherwise, the Pantua can brown quickly on the outside while remaining uncooked inside.
  • To make the chhena smooth, knead it properly to eliminate any lumps.

Pantua is a mouthwatering Bengali sweet that’s sure to satisfy your sweet tooth. The deep-fried chhena balls soaked in sugar syrup offer a delightful contrast of textures and flavors. Enjoy this treat on special occasions or as a sweet indulgence.

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