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.