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Pankaj Bhadouria
Pantua is a traditional sweet dish from West Bengal. Chef Pankaj Bhadouria shares the recipe of this chenna-based sweet.
Preparation Time
10-15 Min
Cooking Time
10-20 Min
Meal Type
dessert
Difficulty
MEDIUM
For Pantua
½ ltr cow milk
2 tbsp lemon juice
2 tbsp water
muslin cloth
water as required
2 cups sugar
2 cups water
oil for frying
1/4 cup khoya
2 tbsp semolina
1/4 cup all-purpose flour
pinch of cardamom powder
pistachios for garnish
Warm milk in a pot. Mix the juice of a lemon with an equal quantity of water and add it to the milk.
Once the milk splits, strain the chenna with the help of a muslin cloth.
Knead the chenna till it gets a creamy texture.
Boil 2 cups of sugar and 2 cups of water in a pan to make a 1 string chashni.
In a bowl, mix chenna, khoya, semolina, all-purpose flour, cardamom powder to make a soft dough Rest the dough for 10 mins.
Divide the dough into small balls and deep fry them in hot oil.
Soak the fried balls into the sugar syrup.
Serve in a bowl and garnish with chopped pistachios.
Pantua is similar to Gulab Jamun, but while traditional Gulab Jamun is made with khoya, Pantua is made with fresh paneer (cottage cheese) or chenna.
Here Chef Pankaj makes Pantua with freshly-made cottage cheese, semolina, khoya, and ghee. Balls made from this dough are deep-fried till golden brown and then dumped in cardamom and saffron infused sugar syrup.
The soft and luscious Pantua melts in your mouth.
