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Pantua
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Pantua | How to make Bengali Style Gulab Jamun

Pantua is the Bengali Style Gulab Jamun. Though both these differ much in the way it is prepared. While Gulab Jamun is made with milk solids/ Khoya, Pantua is prepared with fresh paneer or chhana.
Course Sweets
Cuisine Bengali
By Cook Method Deep Fried
Occasion Diwali, Festival Meal
By Diet Protein Rich
Dish Type Paneer Dishes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 10 pieces
Author Srivalli

Ingredients

For the dough

  • 1 cup Paneer / Chhana (well kneaded)
  • 2 tbsp Khoya
  • A Pinch Baking Powder
  • 1 tbsp All Purpose Flour / Maida
  • 1 tbsp Ghee
  • Cooking Oil for deep frying

For the Sugar Syrup

  • 1 cup Sugar
  • 1 cup Water
  • 3-4 Cardamoms / Elaichi

Instructions

For the sugar syrup

  • Take the sugar with water and let the sugar melt and remove the impurities if any. Then boil the sugar with the water and crushed cardamoms till one string consistency. This will take about 8-10 minutes. The syrup should be thick like how you make for gulab jamun.

For the Pantua

  • Prepare the soft chhana for making Bengali Sweets.
  • Take the crumbled paneer on a plate and with your heel, knead till there are no coarse grains or lumps and the Chenna becomes very soft.
  • Add the khoya, flour, ghee, baking powder to the soft chhana and knead it for nearly 10-12 minutes or till it starts releasing oil to make a smooth textured dough. In this stage, we must start with little flour and add as we go on kneading depending on how stiff the chhana becomes.
  • Cover the bowl and keep it aside for 10 minutes and divide the mixture into 10 equal sized balls.
  • Heat a kadai with cooking oil and reduce the flame when it reaches smoking point.
  • Gently drop the balls and fry on medium flame till golden brown.
  • Drain the Pantua and soak them in the prepared warm sugar syrup for 2 - 3 hours.
  • Garnish with chopped nuts before serving warm or chilled.

Notes

It is important to knead the Chenna well for the Pantua to be soft, however, the outer layer will be crusty.
Adding the flour little by little is very important for the balls to be soft and not become chewy.
The cooking oil must be hot but reduced to low flame when you are adding the balls. My first batch was little darker.
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