Original Pantua Recipe: A Delicious Bengali Sweet Delight
Presentation:
Pantua, a traditional Bengali sweet, holds a unique place in the hearts and taste buds of people across the district. Like gulab jamun, pantua is a rotisserie sweet soaked in sugar syrup, although it has its own unmistakable taste and surface. Made using khoya (reduced milk), flour and sugar, Pentua is a wonderful dish that is often served during festivals, celebrations and extravagant events. This recipe will guide you towards making authentic pantua that will probably charm your loved ones.
Fixing:
For Pantua Balls:
1 cup khoya (milk solids)
½ cup regular baking flour
2 tbsp semolina
¼ teaspoon baking powder
2 tbsp ghee (clarified margarine)
A dash of cardamom powder
Oil or ghee for deep frying
For sugar syrup:
2 cups sugar
1½ cups water
2-3 green cardamom units
A few threads of saffron (optional)
A few drops of rose water (optional)
GFuidance:
1.Prepare the sugar syrup:
Mix sugar and water in a deep pan.
Place the container on medium intensity and mix until the sugar is completely dissolved.
Add green cardamom and saffron threads for enhanced taste and smell.
Let the syrup boil for 8-10 minutes until it takes on a somewhat sticky consistency.
Turn off the intensity and add a few drops of rose water for an aromatic touch. put away.
2.Prepare Pantua Dough:
In a mixing bowl, dissolve the khoya until it becomes smooth and lump-free.
Mix normal flour, semolina, baking powder, ghee and cardamom powder in khoya.
Mix the ingredients well until they form a smooth batter. If the batter seems dry, add a tablespoon of milk to soak it.
Cover the batter with a wet cloth and keep it for 15-20 minutes.
3.Shape the Pantua Balls:
After resting, stir the batter well to make it smooth.
Divide the batter into small equal sized pieces and roll them between your palms to form smooth balls. Guarantee that there are no obstructions at surface level.
4.Fry the Pantua:
For frying, heat oil or ghee in a deep vessel on medium intensity.
When the oil becomes hot, reduce the intensity to low-medium.
Gently drop the pre-arranged pantua balls into the hot oil, taking care not to crowd the pan.
Boil the pantua balls on low-medium intensity, stirring occasionally to guarantee even cooking and caramelization in any case.
Fry the pantua until it is shiny brown and fresh on the outside and soft and cooked on the inside. This usually requires about 8-10 minutes.
5.Soak in Sugar Syrup:
When the pantua balls are cooked well, take them out from the oil with the help of an open spoon and drain off the excess oil.
Quickly drop the hot pantua balls into the previously prepared sugar syrup.
Let the pantuas absorb the sugar syrup for about 1-2 hours, allowing them to absorb the pleasantness and flavor.
6.Serve and Enjoy:
Once properly soaked, place the pantua on a serving platter.
Garnish with chopped nuts like almonds or pistachios for extra crunch and flavour.
Serve the pantua at rest or at room temperature, as desired.
Ending:
Congrats! You have effectively pre-ordered the legitimate Bengali Pantua, a heavenly sweet dish that captures the quintessence of Bengal's culinary heritage. Be it a joyous festival or a simple extravagance, Pentua is sure to attract everyone with its mesmerizing taste and melt-in-your-mouth taste. Enjoy this dish with your friends and family and enjoy the rich varieties of Bengal!
