🌍
Pantua (পান্তুয়া)
Deep-fried milk dumplings in syrup - Bengali cousin of gulab jamun.
Medium⏱️ 50 mins🍽️ 12
🥄 Ingredients
- 200g khoya (mawa)
- 50g paneer, crumbled
- 3 tbsp all-purpose flour
- ½ tsp baking powder
- Ghee for deep frying
- For syrup:
- 2 cups sugar
- 2 cups water
- 3 cardamom pods
- 1 tbsp rose water
📝 Instructions
- 1
Make syrup: boil sugar and water with cardamom, add rose water. Keep warm.
- 2
Knead khoya and paneer together until smooth.
- 3
Add flour and baking powder, mix well.
- 4
Shape into oval or round balls.
- 5
Heat ghee to medium temperature (not too hot).
- 6
Fry slowly until deep brown all over.
- 7
Transfer hot pantua to warm syrup.
- 8
Soak for at least 2 hours before serving.
- 9
Serve warm or at room temperature.
💡 Pro Tips
- ✓Pantua should be darker than gulab jamun
- ✓Slow frying ensures they cook through
👩🍳
Prep Time
20 mins
🔥
Cook Time
30 mins
⏰
Total Time
50 mins
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