Pantua
Veg
Fried balls of khoya and chhena soaked in sugar syrup — the Bengali version of gulab jamun, darker and chewier, with a distinctive semi-sweet outer crust.
Cuisines
Bengali
Best for
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | khoya (mawa) |
| 1 cup | paneer |
| 2 tablespoons | all-purpose flour |
| 1/4 teaspoon | baking soda |
| 1 cup | sugar |
| 1 cup | water |
| 4 | green cardamom pods |
| 1 teaspoon | rose water |
| — | ghee or oil for deep frying |
Instructions
- 1 Grate the khoya and crumble the paneer in a large mixing bowl.
- 2 Add all-purpose flour and baking soda to the khoya and paneer mixture.
- 3 Knead the mixture into a smooth dough without adding any water.
- 4 Divide the dough into small equal portions and shape them into round balls.
- 5 In a deep pan, heat ghee or oil over medium heat for deep frying.
- 6 Fry the balls until they are golden brown and crisp on the outside.
- 7 In another pan, combine sugar and water to make a sugar syrup.
- 8 Add crushed green cardamom pods to the syrup and let it simmer for 5-7 minutes.
- 9 Remove the syrup from heat and add rose water.
- 10 Soak the fried balls in the warm sugar syrup for at least 30 minutes.
- 11 Serve the Pantua warm or at room temperature.
Tips
Ensure the syrup is warm, not hot, when soaking the Pantua to allow them to absorb the syrup properly.