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Pantua

Writer: Shalimars
Shalimars
1 day ago
2 min read

Whether served on the traditional Bijoya Dashami sweets platter or enjoyed as part of a special Sunday feast, soft, syrup-soaked Pantua has held a special place in Bengali hearts for generations. Although it looks similar to Gulab Jamun, the use of fresh chhana gives Pantua its distinctive taste and texture.

While the modern version of Pantua evolved in Bengal, its culinary roots can be traced back nearly 800 years. The famous 12th-century Sanskrit text Manasollasa, written by Chalukya king Someshvara III, contains a detailed reference to a sweet resembling Pantua. The preparation involved curdling milk to obtain chhana, draining the excess water, and mixing it with flour, sugar, and cardamom to form a dough. This was then deep-fried in ghee and soaked in sugar syrup to create a royal delicacy.

Known in ancient culinary literature as Dugdhakupika, this sweet is considered an ancestor of today's Pantua. Across different regions of Bengal, Pantua varies in shape, filling, and ingredients. These regional variations beautifully demonstrate how a traditional sweet evolves with local craftsmanship and changing tastes.



Ingredients

  • Fresh chhana (drained cottage cheese) – 200 g

  • Khoya (mawa) – 50 g

  • All-purpose flour (maida) – 2 tbsp

  • Semolina (suji) – 1 tsp

  • Baking soda – A small pinch

  • Milk – A little, as required

  • Sugar – 1½ cups

  • Water – 2½ cups

  • Green cardamom – 3

  • Shalimar's Sunflower Oil – For deep-frying


Method

  1. Prepare the sugar syrup: Combine sugar, water, and cardamom in a pan. Bring to a boil and simmer until you get a light, slightly sticky sugar syrup.

  2. Prepare the dough: Knead the chhana until smooth and lump-free. Add the khoya, all-purpose flour, semolina, and baking soda. Mix gently to form a soft dough.

  3. Adjust the consistency: If the mixture feels too dry, add a little milk and knead gently. Let the dough rest for 10 minutes.

  4. Shape the pantuas: Divide the dough into small portions and roll them into smooth, crack-free balls.

  5. Fry until deep brown: Heat Shalimar's Sunflower Oil in a kadai. Keep the oil at a low to medium temperature and fry the balls slowly over low heat, turning gently until they develop an even, deep golden-brown colour.

  6. Soak in sugar syrup: Transfer the fried pantuas into the warm sugar syrup and allow them to soak for 2–3 hours so they absorb the sweetness and become soft and juicy.

  7. Serve: Serve the syrup-soaked Pantua as a delightful addition to your festive dessert platter.

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