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December 16, 2008

Pantua

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Festival : Diwali
 Recipe by :
Last Updated: 16-12-2008
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Pantua is a traditional Bengali dessert, of which variants such as Langcha and Ledikenni are available.

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.

Ingredients :    
Khoya - 1/4 cup
Chenna - 1 1/4 cup
Baking powder - 1/2 tsp
Refined flour - 4tbs
Sugar - 1kg
Water - 1litre
Ghee or refined oil - to fry
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   Bengali-dish,   sweet,   khoya,   paneer,  



 

Method :

Mix khoya and chenna. Add refined flour and baking powder to it. Knead this to a fine dough by adding sufficient water. Make small balls from the dough and fry it in ghee until brown colour.

Boil water. Dissolve sugar in it and make a thick sugar solution. Remove from fire. Put the prepared pantuvas in this solution  and keep it for about 10-12 hours.

Khoya is prepared by boiling milk till all the water in it evaporates. It is the thick residue left after boiling. We can get 3/4cup (170-180gm) khoya by boiling 1 litre milk.

Chennais prepared by curdling milk by adding citric acid or lime juice. The curdled milk is placed on a clean cloth. The cloth is tied and hung till all the water is drained. Chenna is the residue which remains in the cloth.

 
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3 Comments

   bhabendra bera, kolkataReplyPosted On:9/11/2018
recipe is very simple. I WILL try at h0me. thanks .
 
   Anima Mukherjee, Durgapur ReplyPosted On:10/10/2017
It's a so tasty and yummy recipe. My family love this desert
 
   Anima Mukherjee, Durgapur ReplyPosted On:10/10/2017
It's a so tasty and yummy recipe. My family love this desert