Pantua
Pantua, from above
VegWest Bengal

Pantua

Bengal's answer to gulab jamun: chhena and khoa, fried deep brown, drowned in syrup.

75 minTime
7 gProtein each
mildSpice
Lady Canning's sweet1 chapter · 1 min read

Make it your way

Grandma's wayChhena and khoa balls, ghee fried, syrup soaked.
The original
399kcalsame
7 gproteinsame
0 gfibresame
75minutessame

Classic pantua.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chhenafrom 1 litre milk, well drained
Khoa¼ cup, grated
Maida (all-purpose flour, plain flour)2 tbsp
Rava (semolina)1 tbsp, fine
Baking soda (bicarb soda, bicarbonate of soda)a pinch
Gheefor deep frying, about this much is absorbed
Sugar1½ cups
Water3½ cups
Cardamom4 pods, crushed

Method

4 steps
  1. 1Make the syrup with sugar, water and cardamom, boil 5 minutes and keep warm.
  2. 2Knead chhena, khoa, maida, rava and soda for 6 to 8 minutes into a soft dough. Roll 12 crack free balls.
  3. 3Fry in ghee on low heat, turning often, for 10 to 12 minutes.
  4. 4Drop the hot pantua into warm syrup and soak at least 2 hours.
Serve it like this

Serve warm or at room temperature in a small bowl with a ladle of syrup, two per person.

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Make it a meal

What goes with Pantua: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
A little snack Ghugni50 min
A little snack Beguni25 min
To drink Masala chai10 min
To drink Lebu cha6 min
Something sweet Mishti doi50 min
Something sweet Rasgulla60 min
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