Again the syrup shouldn’t be hot. Some of them are well-known but there are many traditions which are unknown to the world. Incidentally, it’s quite similar in taste to the Pantua, which is of course shaped like a ball of sponge. Make it a nice round shape without any cracks and place on a plate. Once the pantua balls have become a nice brown colour, take them out of the ghee and dunk into the prepared sugar syrup. - BBCK31 from Alamy's library of millions of high resolution stock photos, illustrations and vectors. Pantua can be considered as a Bengali variant of Gulab Jamun. for me, a good pantua should have the outer crust light and inside should be fluffy. There is of course, many variations of this recipe. There was a time when ‘Shukto’ was mandatory for Bengali’s lunch. It takes a bit a of time to fry the pantua balls. Gulab Jamun is one of the most popular Indian sweet world wide. May 4, 2013 - Pantua (Bengali: পান্তুয়া) is a local confection of eastern India and Bangladesh. Squeeze out as much water as possible. Most of our Bengali sweets are chhana based. Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in eastern India and Bangladesh. It is a trial and error method. Photo about Pantua is made of deep-fried balls of semolina, khoya, milk, ghee and sugar syrup. You can flavour it with cardamom as well. Free art print of Pantua is a traditional Indian sweet. Knead very well for about 5 - 6 minutes till the dough becomes very smooth. while Gulab Jamun is also a milk-based desert but its primary ingredients are wheat flour and milk powder which are made into dough and cooked in boiling sugar syrup. However, it is better to not use saffron (it is not a gulab jamun). Pantua | Kalo Jam | Chanar Potol | Bengali Mouthwatering Sweet Preparation | Street Food Online. Among the traditional Bengali sweets, sandesh and rosogolla define the taste of Bengal to the world. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Similar to gulab jamuns, these pack a delicious punch and you should definitely not miss out on this one. Why would I use shabeda, which is a chiku, in a sweet? I called my friend Debjani and she told me that most sweet shops use shabedar aata, ie, chiku flour. You can follow us on Pikturenama recipes for more recipe ideas. When the milk has boiled, add the lemon juice and turn off the heat. She had learnt this trick from her father. I will share a dessert recipe to start off New Year blog post-‘ Ranga aloor pantua ‘- sweet potato dessert, is one such traditional Bengali sweet recipe. I made the first batch with sweet potato and chhana but it hardened in the refrigerator. This seems only natural since they are, as a group, known for having a sweet tooth. Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. - download this royalty free Stock Photo in seconds. A very popular variety of sweet at a Bengali mishti'r dokan (Sweet shop), Pantua is a kind of Indian doughnut, hailing from the eastern parts of the country. Grate the khowa and mash them. Complete the entire dough and then get ready to fry them. There is ledikeni- a pretty famous sweet named after and created for Lady Canning. It should be of room temperature or warm. Chhana or homemade paneer is quite an essential ingredient in a Bengali household. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Then prepare a basic sugar syrup with sugar and water. The first thing to do is to make chhana by boiling milk, adding lemon juice and letting it curdle. Make small tiny balls of the khowa. Turn them around when one side has cooked. Consumed mostly in Bangladesh, Odisa, Assam, Tripura and West Bengal, this dish is still hugely popular in rural parts.Sadly, we the urban people hardly consume it and the knowledge is limited to what we have heard from grandmas and grandpas. Frankly, it’s one of those shops, which you won’t even look back twice if you pass by it. Langcha is a famous sweet of West Bengal.This is one of those popular fried sweets that India is famous for. Pantua and Lady Kenny are very similar, in their look except that the latter has a raisin inside it and coated in castor sugar. #sweet #rangaaloo #Bengalirecipe #Bengalicuisine #Indianrecipe #sankranti #festival #Pikturenama When the water has completely drained off, take the chhana in a mixing bowl and knead it well. Image of food, asian, sugar - 38524227. When it is hot enough and about to rise add the lemon juice/calcium lactate powder, stir it till the milk curdles. The basic ingredients that go into a gulab jamun are khowa or mawa along with maida (all purpose flour). Pantua is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. All sides need to cook evenly. Pantua (Bengali: পান্তুয়া) is a local confection of eastern India and Bangladesh. Hence, it has a distinct taste as well. Mixed with a little bit of semolina and flour, the dough is deep fried and then dunked in a sugar syrup. Give it a stir and let it continue to boil till the water becomes a syrupy consistency- what we call a one string consistency. Here, fresh cottage cheese is kneaded … Let the pantuas remain in the syrup for an hour. It’s not a Bengali sweet but an apple jalebi is a definite party pleaser during Diwali. Post a picture and tag us. [1] The name ledikeni is a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed his pantuas specially prepared on the occasion of the birthday of Countess Charlotte Canning, wife of Governor-General Charles Canning. Sandesh . Both the books spoke about using chhana without any water and ‘shabeda’. Another Bengali Mithai served on a bed of sugar syrup, Pantua is made from a yummy combination of milk, semolina, ghee, khoya and sugar. - DJ6P9T from Alamy's library of millions of high resolution stock photos, illustrations and vectors. Or Do you want to take a joy ride of one of the most culturally prosperous state of India. Anindya already had Chitrita Baerjee’s book and I also found two of my mother in law’s Bengali cookbooks. When done, drain them and dunk them in the syrup. Sign in Sign up for FREE. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder. Flatten it in the palm of your hand. Make small balls of the dough and stuff them with a cardamom seed and a tiny little bit of khowa. The amount of semolina and maida to be added depends on the chhana. Download this stock image: Pantua is a traditional Indian sweet. It is similar to gulab jamun, and is also known as the Bengali variant of that dish. Stored with many micronutrients, probably much more than freshly cooked rice, Panta Bhat has high nutritional value and is a super immunity booster. Sign in Sign up for FREE. About Me. This elongated deep-fried sweet made with chhana, khoya and flour, with bits of cardamom in it, and like most fried sweets, soaked in sugar syrup, the Langcha is now made all over Calcutta. Keep the heat at medium and let the pantua fry very slowly. Whereas, pantua is a chhana (chhena) based sweet. Search This Blog. bengali homemade sweet, bengali mishti, bengali mithai, bengali sweet, difference between pantua and gulab jamun, diwali mithai, diwali sweet, durga puja sweet, gulab jamun, how to make pantua in bengali, langcha, ledikeni, lengcha, lyangcha, pantua, pantua gulab jamun difference, pantua misti recipe, pantua recipe, sweet with chhana, Doodh Maach- A versatile stew that goes with any kind of fish, Chocolate Badam Burfi | Chocolate Almond Fudge for Diwali, Meathead – Pork belly Sandwich , the new entrant. Pantua is a traditional Bengali dessert, of which variants such as Langcha and Ledikenni are available. Pantua Is A Traditional Indian Sweet. I did use a little bit of flour for binding. After a conversation with her, I decided to go ahead and make pantua with semolina. There are numerous traditions that are evolving from social structure, lifestyle and place of origin or location. Pantua is a traditional indian sweet. But the signature recipe of Shaktigarh remains. You can follow us on Pikturenama recipes for more recipe ideas (Link). In a deep vessel, boil the milk. Keep the temperature at medium and let the pantua slowly take colour. Do try this recipe and share your feedback. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. There shouldn’t be any cracks. I found the recipe of pantua in Purnima Thakur’s Thakurbarir Ranna and in another ‘ Adhunik rannar boi by Shakuntala Bhattacharya. Chhanar jilipi shapes like a jalebi. Ghee adds flavour to pantua. Rose water, cardamom or other flavourings are sometimes added to the sweet. Rose water, cardamom or other flavourings are sometimes added to the sweet. This post is however a recipe which is re-visited and with couple of additions. Traditional sweet potato dumplings stuffed with coconut and made only during winters because of the use of nolen gur or date palm syrup. I did not quite understand the differences until a few years back. Most unimpressive exterior and the landmark is D. N Mitra Studio. Keep this for 15 to 20 minutes. Prices and download plans . Now make small balls, about an inch in diameter of the pantua dough. Mixed with a little bit of semolina and flour, the dough is deep fried and then dunked in a sugar syrup. by Madhushree Basu Roy | Oct 25, 2019 | Food, Foodblog, Uncategorized | 0 comments. However, to us Bengalis, it is it’s distant cousin, Pantua, which is favoured. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. There was no way I was getting it anywhere close to my house. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Bengali cuisine (Bengali: বাঙালি খাবার) is a culinary style originating in Bengal region in the eastern part of the Indian subcontinent, which is divided between Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley.There is an emphasis on fish, vegetables, and lentils served with the staple rice. You can reach out to us at our social media handles: Instagram, Facebook or any of our personal Facebook (Madhushree and Anindya) and twitter profiles. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. During our food festival at Mustard, I saw Debjani using semolina while making komola bhog. Pantua is made of deep-fried balls of semolina, khoya, milk, ghee and sugar syrup. It contains a huge amount of HD image, wallpapers , photos and so on. Finally after some trial and error, I managed to make a perfect batch of pantua. In the meantime make sugar syrup by boiling with sugar and equal quantity of water in a pan. Stock Photos; Editorial; Illustrations; Videos; Audio; Free Photos; Blog; Sign up for FREE or Sign in. Deep fried Bengali sweet made with chhana or homemade panner and then dunked into a syrup. [2] A sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century Sanskrit-language text Manasollasa. It is a traditional Indian sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Lately I decided to get a couple of recipe books in Bengali. Place the muslin cloth with the chhana over a a large strainer and put a weight on top to release any excess water. After an hour, they are ready to be served. Although this is a traditional Bengali sweet, it is popular across the entire Indian subcontinent. [3], Pantua is similar to gulab jamun, and could be called a Bengali variant of that dish. Pin this for your recipe board ? Bhapa Doi A variant of the Bengali mishti doi, bhapa doi is made by blending yogurt and condensed milk which is then steamed. See more ideas about bangladeshi food, bengali food, traditional food. Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. Turn off the gas and keep aside. You can use ghee for deep frying. Download this stock image: Pantua is a traditional Indian sweet. In a kadai, take ghee for deep frying. This would make about 300 gms of chhana or 3 cups approximately. In Bengali households, even an ordinary meal includes a sweet dish. You can also use only vegetable oil or a combination of both. Pantua is a Bengali sweet which is made up of ingredients like semolina, Chhena, milk, ghee and sugar syrup. Here comes a sweet that’s synonymous with Bengali cuisine. Flour, rose water, saffron, coconut, cream and sugar are mixed to perfection to produce this signature Kolkata sweet. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. I have blogged about the recipe way back in past as well. Do you want to see one of the most artistic culture of India? Knead till the dough is smooth , not extremely sticky, firm but soft. It is then cut in rectangle or diamond shape before deep frying and soaking in a simple syrup. This dessert is first fried and then dunked in the syrup and can be had warm or chilled. Pantua (Bengali: পান্তুয়া) is a local confection of eastern India and Bangladesh. Bengali traditions have a wide horizon. Then add semolina, flour and a little bit of ghee and further knead it to a smooth dough. I have never referred to Bengali cook books before this. It looks like a gulab jamun but is made with different ingredients. Each piece weighs 50-55 gm. Remove the cardamom seeds from the pods and keep them ready. [4], https://en.wikipedia.org/w/index.php?title=Pantua&oldid=980419837, Articles containing Bengali-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 26 September 2020, at 12:41. Once the milk has separated, stran it in a muslin cloth and separate the whey. You might need extra lemon juice if the milk doesn't curdle. Insert a small khowa ball and one cardamom seed and seal the dough. 5. There was khowa used as well but only as a filling along with a cardamom seed. Here- back in 2009 . If the dough is extremely sticky, then add a tbsp more of semoline and 1/2 tbsp of maida to it. There is kalo jam, chitrakoot and many more. Add semolina, flour, ghee and mix it thoroughly. Unknown View my complete profile In a kadai, heat ghee for deep frying. I was totally confused by this. Pantuas range in colour from pale brown to … Do try this recipe and share your feedback. There are several chhana based deep fried Bengali sweets ( in different shapes) with minute differentiation. Pantua Is A Traditional Indian Sweet. Print RecipePantua (Bengali Sweet) Heat the 1.5 liter milk in a big pan. Most of our Bengali sweets are chhana based. Like most of the deep-fried Bengali sweets, Chitrakut is also made with fresh cottage cheese of cow’s milk mixed with semolina and flour. Indian Eagle shares some tidbits of the best five Bengali sweets at the behest of our customers who are flying to Kolkata. When it has completely curdled, strain it and leave the chhana inside the strainer with a weight on top to drain out all the water. You can reach out to us at our social media handles: Pin this for your recipe board ? 1) Shukto Image Source This is basically a mixed vegetable platter. Not as popular as its counterparts like Rosogolla or Pantua, however, it is still quite popular among Bengali sweet-preferring community. 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