Pantua (Bengali Sweet)
| Prep Time | 1 hour |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 liter Milk
- 100 gram Milk powder
- 300 gram Sugar
- 3 tbsp White Flour
- 20 seeds Black Cardamom
- 20 piece Sugar cube
- 1 tsp Baking Powder
- 400 mililiter White oil for deep frying
- 2 tbsp Lemon juice (you may also use calcium lactate powder)
Ingredients
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Instructions
- Heat the 1.5 liter milk in a big pan. When it is hot enough and about to rise add the lemon juice/calcium lactate powder, stir it till the milk curdles.
- When the whey separates strain the paneer (cottage cheese) and tie the paneer in a muslin cloth and hang it until all the water is drained
- In the meantime make sugar syrup by boiling with sugar and equal quantity of water in a pan. Keep aside.
- Put the paneer in mixing bowl and add milk powder, flour and baking powder, knead it until it becomes smooth (all small lumps of paneer should be disrepair) and make soft dough and keep it 30 min for rest. Make small equal size balls (15-20) of the dough.
- Place black cardamom seeds and small mishri/sugar cube inside the ball
- Heat oil in a wok. When hot, put the Cottage cheese balls and fry on medium flame till it reddish brown in color.
- Remove the balls from oil and put into the sugar syrup. Keep the pantua in sugar syrup for some time so that fried balls soak the sugar syrup.