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There was a time when ‘Shukto’ was mandatory for Bengali’s lunch. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. After a conversation with her, I decided to go ahead and make pantua with semolina. About Me. Some of them are well-known but there are many traditions which are unknown to the world. You can do it in oil as well or a combination of ghee and oil. There are numerous traditions that are evolving from social structure, lifestyle and place of origin or location. Once the pantua balls have become a nice brown colour, take them out of the ghee and dunk into the prepared sugar syrup. Lately I decided to get a couple of recipe books in Bengali. while Gulab Jamun is also a milk-based desert but its primary ingredients are wheat flour and milk powder which are made into dough and cooked in boiling sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. Each piece weighs 50-55 gm. Frankly, it’s one of those shops, which you won’t even look back twice if you pass by it. You can reach out to us at our social media handles: Pin this for your recipe board ? Photo about Pantua is made of deep-fried balls of semolina, khoya, milk, ghee and sugar syrup. When the milk has boiled, add the lemon juice and turn off the heat. May 4, 2013 - Pantua (Bengali: পান্তুয়া) is a local confection of eastern India and Bangladesh. Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. All sides need to cook evenly. It looks like a gulab jamun but is made with different ingredients. Knead very well for about 5 - 6 minutes till the dough becomes very smooth. Similar to gulab jamuns, these pack a delicious punch and you should definitely not miss out on this one. Insert a small khowa ball and one cardamom seed and seal the dough. It is a traditional Indian sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Pantua is very similar to the cheese-based fried sweet ledikeni. Rose water, cardamom or other flavourings are sometimes added to the sweet. Pantua Is A Traditional Indian Sweet. Please show some love there. I called my friend Debjani and she told me that most sweet shops use shabedar aata, ie, chiku flour. However, if you keep them longer, they absord more syrup and become even more soft. Free art print of Pantua is a traditional Indian sweet. [4], https://en.wikipedia.org/w/index.php?title=Pantua&oldid=980419837, Articles containing Bengali-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 26 September 2020, at 12:41. Deep fried Bengali sweet made with chhana or homemade panner and then dunked into a syrup. Pantua (Bengali: পান্তুয়া) is a local confection of eastern India and Bangladesh. Most of our Bengali sweets are chhana based. Sweet potato gulab jamun or mishti aloor pantua as it is popularly known in Bengal is one heavenly dessert that make good use of superfood like sweet potatoes and a must have in our home during Sankranti festival If the dough is extremely sticky, then add a tbsp more of semoline and 1/2 tbsp of maida to it. Pantua is a traditional indian sweet. There was khowa used as well but only as a filling along with a cardamom seed. Pantua | Kalo Jam | Chanar Potol | Bengali Mouthwatering Sweet Preparation | Street Food Online. This here is an important point. You can follow us on Pikturenama recipes for more recipe ideas. Then , my friend you have to come to Bengal(now West Bengal after the division).Bengal has its own charm & sweetness, because here … However, it is better to not use saffron (it is not a gulab jamun). You can follow us on Pikturenama recipes for more recipe ideas (Link). Or Do you want to take a joy ride of one of the most culturally prosperous state of India. Finally after some trial and error, I managed to make a perfect batch of pantua. Chhanar jilipi shapes like a jalebi. There are several chhana based deep fried Bengali sweets … ”Panta Ilish” is very popular in Bangladeshi tradition specially in Pohela Boishakh and as boishaki recipe www.nirhara.com. The amount of semolina and maida to be added depends on the chhana. I have never referred to Bengali cook books before this. This prevents from the outside from getting burnt without cooking from the inside. In Bengali households, even an ordinary meal includes a sweet dish. Among the traditional Bengali sweets, sandesh and rosogolla define the taste of Bengal to the world. [2] A sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century Sanskrit-language text Manasollasa. Here, fresh cottage cheese is kneaded … No membership needed. Pantua is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. When it is hot enough and about to rise add the lemon juice/calcium lactate powder, stir it till the milk curdles. Then add semolina, flour and a little bit of ghee and further knead it to a smooth dough. Knead till the dough is smooth , not extremely sticky, firm but soft. In a kadai, take ghee for deep frying. Not as popular as its counterparts like Rosogolla or Pantua, however, it is still quite popular among Bengali sweet-preferring community. Do you want to see one of the most artistic culture of India? Traditional sweet potato dumplings stuffed with coconut and made only during winters because of the use of nolen gur or date palm syrup. Turn them around when one side has cooked. Always fry one ball and see that it is working out beofre adding more semolina or flour. You can use ghee for deep frying. I have blogged about the recipe way back in past as well. Over an hour, the syrup gets soaked and then you can serve them. Pin this for your recipe board ? Give it a stir and let it continue to boil till the water becomes a syrupy consistency- what we call a one string consistency. Photo about Pantua is made of deep-fried balls of semolina, khoya, milk, ghee and sugar syrup. Add semolina, flour, ghee and mix it thoroughly. These are smooth textured and come in several colors, like light brown and yellow, but mainly white. I am not very fluent in bengali reading and most of my cook books are of baking or of International chefs. Place the muslin cloth with the chhana over a a large strainer and put a weight on top to release any excess water. In the meantime make sugar syrup by boiling with sugar and equal quantity of water in a pan. Complete the entire dough and then get ready to fry them. This would make about 300 gms of chhana or 3 cups approximately. Whereas, pantua is a chhana (chhena) based sweet. Do try this recipe and share your feedback. Bhapa Doi A variant of the Bengali mishti doi, bhapa doi is made by blending yogurt and condensed milk which is then steamed. Langcha is a famous sweet of West Bengal.This is one of those popular fried sweets that India is famous for. Simple yet heavenly, these soft and spongy balls soaked in sugar syrup make for the ultimate comfort food for many. Make small balls of the dough and stuff them with a cardamom seed and a tiny little bit of khowa. Keep the temperature at medium and let the pantua slowly take colour. Across the entire dough and then you can also use only vegetable oil a... Famous for this sweet item.Langcha is one of pantua is a traditional bengali sweet ghee has become warm. By it Mouthwatering sweet Preparation | Street food Online resolution stock Photos, illustrations and vectors becomes smooth! Made with different ingredients panner and then dunked in a mixing bowl, take ghee for frying. 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