Delicious Homemade Pantua: A Traditional Bengali Sweet Delight

Ingredients

2 cups of cottage cheese (paneer) - freshly made
1 cup of condensed milk
1 cup of Semolina (sooji)
2 cups of sugar
4 cups of water
1 teaspoon of cardamom powder
1 cup of ghee (clarified butter) for frying
2 tablespoons of all-purpose flour (maida)
1/2 cup of milk
1/2 cup of khoya (dried evaporated milk)
1/4 cup of chopped nuts for garnish (cashews, almonds, pistachios)
2 tablespoons of raisins
2 tablespoons of rose water

Steps and instructions

Take a large bowl, crumble the freshly made cottage cheese (paneer) into it. Add semolina, all-purpose flour, condensed milk, and khoya. Mix all these ingredients together until it forms a smooth dough.
Take small portions of the dough, add a raisin in the center, and roll it into a smooth ball. Keep the size of the balls around 1 inch in diameter. Repeat this process with the rest of the dough.
Heat the ghee in a frying pan on medium heat. Once the ghee is hot, gently slide the balls into it. Fry them until they turn golden brown, make sure to keep stirring gently to ensure even browning.
While the balls are frying, prepare the sugar syrup. Take a large pot, add water and sugar into it and bring it to a boil. Reduce the heat to medium and continue cooking until the syrup reaches a two-string consistency.
Add cardamom powder and rose water to the sugar syrup. Stir well and turn off the heat.
Once the balls reach the desired color, remove them from the ghee with a slotted spoon and drain it on paper towels.
Immerse the fried balls into the sugar syrup while it's still warm. Leave them in the syrup for at least 2 hours before serving to ensure they soak up the syrup properly.
Before serving, garnish with chopped nuts. Pantua can be served either warm or chilled according to preference.

Tools for making

Large bowl - Needed to mix the ingredients and form the dough.
Frying pan - Used to fry the cottage cheese balls in ghee.
Slotted spoon - Essential for removing the fried balls from the ghee.
Paper towels - Used to drain the excess oil from the fried balls.
Large pot - Used to prepare the sugar syrup.
Stirring spoon - Needed to stir the sugar syrup while cooking.
Measuring cups - Used to measure the ingredients accurately.
Knife - Needed to chop nuts for garnishing.

Recipe variations

Instead of using cottage cheese (paneer), you can use ricotta cheese as a substitute.
For a gluten-free version, you can replace the semolina with almond flour or coconut flour.
To add a twist, you can stuff the pantua balls with a mixture of nuts, coconut, or chocolate.
For a healthier option, you can bake the pantua balls in the oven instead of frying them.
To make it vegan, you can replace the condensed milk with coconut milk or almond milk and use vegan ghee or oil for frying.
You can experiment with different flavors by adding saffron strands, rose petals, or cardamom pods to the dough.
If you prefer a crunchy texture, you can roll the pantua balls in desiccated coconut or crushed nuts before frying.
For a fruity twist, you can add finely chopped dried fruits like dates, figs, or apricots to the dough.
If you want to reduce the sweetness, you can use jaggery or honey instead of sugar to make the syrup.
For a unique touch, you can drizzle the pantua with a chocolate or caramel sauce before serving.

Recipe overview

Pantua is a delectable dessert hailing from the Eastern parts of India, particularly fancied in Bengal and Orissa. These sweet, syrupy balls bear a close resemblance to Gulab Jamun, but come with their own unique taste and texture. Made from freshly prepared cottage cheese, condensed milk, and khoya, Pantua is fried to a golden brown perfection before being soaked in a fragrant sugar syrup infused with cardamom and rose water. The result is a delightful combination of soft, spongy interiors and a slightly crisp exterior - a treat your taste buds will cherish. This recipe will guide you through the process of making Pantua at home, providing you with tips to achieve the perfect consistency and flavor. Be it a festive occasion or a casual sweet tooth craving, Pantua is sure to impress every time. Enjoy it warm or chilled, garnished with chopped nuts for an added crunch. Happy cooking!

Common questions

Can I use store-bought cottage cheese (paneer) instead of making it fresh? Yes, you can use store-bought cottage cheese (paneer) if you don't have access to freshly made paneer. However, the texture and taste may vary slightly.
Can I substitute condensed milk with regular milk? No, condensed milk is an essential ingredient in this recipe as it adds sweetness and richness to the pantua. Regular milk cannot provide the same consistency and flavor.
Is it necessary to use ghee (clarified butter) for frying? Yes, ghee is traditionally used for frying pantua as it enhances the flavor and gives a distinct aroma. However, you can use vegetable oil as a substitute if needed.
What is the purpose of adding all-purpose flour (maida) and semolina (sooji) to the dough? All-purpose flour and semolina help in binding the ingredients together and give a slightly crispy texture to the pantua.
Can I make the sugar syrup in advance? Yes, you can prepare the sugar syrup in advance and store it in an airtight container in the refrigerator. Just make sure to warm it up before immersing the fried balls.
How long should I soak the fried balls in the sugar syrup? It is recommended to soak the fried balls in the sugar syrup for at least 2 hours to ensure they absorb the syrup and become moist and flavorful.
Can I skip adding nuts for garnish? Yes, adding nuts is optional. You can omit them if you prefer or choose different nuts according to your preference.
Can Pantua be stored? Yes, Pantua can be stored in the refrigerator for 2-3 days. Make sure to keep it in an airtight container to maintain freshness.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the ingredients to make the dough.
Frying Pan - A pan for frying the dough balls in ghee.
Slotted Spoon - A spoon with slots for removing the fried balls from the ghee.
Large Pot - A pot for preparing the sugar syrup.
Paper Towels - Towels for draining the fried balls of excess ghee.

Origin stories

Pantua, a divine dessert, hails from the rich culinary traditions of Bengal, a region shared by both India and Bangladesh. It bears a striking resemblance to the famous Indian sweet, Gulab Jamun, but Pantua's distinct appeal lies in the use of cottage cheese or paneer. It's said that this delectable sweet dish finds its roots in the kitchens of Bengal's zamindars, the wealthy landlords of yore. Legend has it that the accomplished cooks employed by these zamindars were often challenged to satisfy their employer's sweet tooth by creating unique desserts. It was during one of these culinary experiments that Pantua was born. The delicacy quickly gained popularity and became a staple in Bengali celebrations and festivities. The art of making Pantua was passed down through generations, and it continues to be a beloved dessert in Bengal to this day. So, when you take a bite of Pantua, you're not just tasting a dessert; you're savouring a piece of Bengali history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.