The first thing to do is to make chhana by boiling milk, adding lemon juice and letting it curdle. by Madhushree Basu Roy | Oct 25, 2019 | Food, Foodblog, Uncategorized | 0 comments. Kesar sandesh is also made with chhana but it is not deep fried. Simple yet heavenly, these soft and spongy balls soaked in sugar syrup make for the ultimate comfort food for many. Pantua is a Bengali sweet which is made up of ingredients like semolina, Chhena, milk, ghee and sugar syrup. You can flavour it with cardamom as well. Search This Blog. Download this stock image: Pantua is a traditional Indian sweet. You can use ghee for deep frying. Pantua Is A Traditional Indian Sweet. In a kadai or another heavy bottomed pan, take the sugar and water to make the sugar syrup. Although this is a traditional Bengali sweet, it is popular across the entire Indian subcontinent. You can check our youtube channel for some more cooking videos . Flatten it in the palm of your hand. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. There was khowa used as well but only as a filling along with a cardamom seed. Here, fresh cottage cheese is kneaded … Pantua Is A Traditional Indian Sweet. Finally after some trial and error, I managed to make a perfect batch of pantua. Do try this recipe and share your feedback. Rose water, cardamom or other flavourings are sometimes added to the sweet. Similar to gulab jamuns, these pack a delicious punch and you should definitely not miss out on this one. Over an hour, the syrup gets soaked and then you can serve them. Let them soak in the syrup for at least an hour. Pantua is made of deep-fried balls of semolina, khoya, milk, ghee and sugar syrup. Pantua is very similar to the cheese-based fried sweet ledikeni. Unknown View my complete profile Insert a small khowa ball and one cardamom seed and seal the dough. [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. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. Image of desserts, semolina, dessert - 38503616 . The pantua balls should be added to warm ghee instead of hot. To cut a long story short, Pantua is a fried sweet which is dipped in sugar syrup. Then add semolina, flour and a little bit of ghee and further knead it to a smooth dough. 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 Stock Photos; Editorial; Illustrations; Videos; Audio; Free Photos; Blog; Sign up for FREE or Sign in. ... or chum chum is a traditional Bengali sweet that is also popular in Bangladesh and is made with flour, cream, sugar, saffron, lemon juice, and coconut flakes. Download this stock image: Pantua is a traditional Indian sweet. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. Or Do you want to take a joy ride of one of the most culturally prosperous state of India. This would make about 300 gms of chhana or 3 cups approximately. You can reach out to us at our social media handles: Instagram, Facebook or any of our personal Facebook (Madhushree and Anindya) and twitter profiles. 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. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Stock Photo - Image of desserts, semolina: 38503616. Purnima Thakur’s book also speaks about adding sweet potato. But the signature recipe of Shaktigarh remains. May 29, 2013 - “Boishakhi Recipe : Panta Ilish With Mustard Sauce” provide you a delicious recipe of Pohela Boishakh. Balls made with a mixture of refined flour, baking powder, dried evaporated milk solids, Indian cottage cheese & sugar are fried in ghee and served hot. There was no way I was getting it anywhere close to my house. So, I did not use shabeda but instead I used semolina. When the water has completely drained off, take the chhana in a mixing bowl and knead it well. If you have tasted pantua, this is similar to it. It is a traditional Indian sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Rose water, cardamom or other flavourings are sometimes added to the sweet. There was a time when ‘Shukto’ was mandatory for Bengali’s lunch. I have never referred to Bengali cook books before this. Pantua and Lady Kenny are very similar, in their look except that the latter has a raisin inside it and coated in castor sugar. Place the muslin cloth with the chhana over a a large strainer and put a weight on top to release any excess water. Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. Mixed with a little bit of semolina and flour, the dough is deep fried and then dunked in a sugar syrup. I did not quite understand the differences until a few years back. In the meantime make sugar syrup by boiling with sugar and equal quantity of water in a pan. I have blogged about the recipe way back in past as well. #sweet #rangaaloo #Bengalirecipe #Bengalicuisine #Indianrecipe #sankranti #festival #Pikturenama Whereas, pantua is a chhana (chhena) based sweet. No membership needed. You can also use only vegetable oil or a combination of both. - BBCK31 from Alamy's library of millions of high resolution stock photos, illustrations and vectors. Langcha is a famous sweet of West Bengal.This is one of those popular fried sweets that India is famous for. Indian Eagle shares some tidbits of the best five Bengali sweets at the behest of our customers who are flying to Kolkata. Give it a stir and let it continue to boil till the water becomes a syrupy consistency- what we call a one string consistency. Traditional sweet potato dumplings stuffed with coconut and made only during winters because of the use of nolen gur or date palm syrup. In a deep vessel, boil the milk. Make small tiny balls of the khowa. There shouldn’t be any cracks. Print RecipePantua (Bengali Sweet) Heat the 1.5 liter milk in a big pan. Squeeze out as much water as possible. - download this royalty free Stock Photo in seconds. [1] The name ledikeni is a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed his pantuas specially prepared on the occasion of the birthday of Countess Charlotte Canning, wife of Governor-General Charles Canning. There is ledikeni- a pretty famous sweet named after and created for Lady Canning. Make it a nice round shape without any cracks and place on a plate. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder. In a mixing bowl, take the chhana and mash it with your fingers. It takes a bit a of time to fry the pantua balls. Turn them around when one side has cooked. Some of them are well-known but there are many traditions which are unknown to the world. I called my friend Debjani and she told me that most sweet shops use shabedar aata, ie, chiku flour. It is a trial and error method. The amount of semolina and maida to be added depends on the chhana. Photo about Pantua is made of deep-fried balls of semolina, khoya, milk, ghee and sugar syrup. Remove the cardamom seeds from the pods and keep them ready. I was totally confused by this. Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in eastern India and Bangladesh. Make small balls of the dough and stuff them with a cardamom seed and a tiny little bit of khowa. Then , my friend you have to come to Bengal(now West Bengal after the division).Bengal has its own charm & sweetness, because here … I did use a little bit of flour for binding. Keep aside. Here comes a sweet that’s synonymous with Bengali cuisine. Mixed with a little bit of semolina and flour, the dough is deep fried and then dunked in a sugar syrup. It should be of room temperature or warm. This dessert is first fried and then dunked in the syrup and can be had warm or chilled. However, to us Bengalis, it is it’s distant cousin, Pantua, which is favoured. Stock Image - Image of food, asian: 38524227 . However, if you keep them longer, they absord more syrup and become even more soft. Prices and download plans . Like most of the deep-fried Bengali sweets, Chitrakut is also made with fresh cottage cheese of cow’s milk mixed with semolina and flour. About Me. It is then cut in rectangle or diamond shape before deep frying and soaking in a simple syrup. Incidentally, it’s quite similar in taste to the Pantua, which is of course shaped like a ball of sponge. Why would I use shabeda, which is a chiku, in a sweet? 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