Sign in Sign up for FREE. Cardamom is added as flavouring to the sweet. There are several chhana based deep fried Bengali sweets ( in different shapes) with minute differentiation. It is a trial and error method. 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. 1) Shukto Image Source This is basically a mixed vegetable platter. Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. Sweet potato gulab jamun or mishti aloor pantua as it is popularly known in Bengal is one heavenly dessert that make good use of superfood like sweet potatoes and a must have in our home during Sankranti festival There was khowa used as well but only as a filling along with a cardamom seed. In Bengali households, even an ordinary meal includes a sweet dish. Chhana or homemade paneer is quite an essential ingredient in a Bengali household. Stock Photos; Editorial; Illustrations; Videos; Audio; Free Photos; Blog; Sign up for FREE or Sign in. Rose water, cardamom or other flavourings are sometimes added to the sweet. Chhana or homemade paneer is quite an essential ingredient in a Bengali household. In a kadai, take ghee for deep frying. When done, drain them and dunk them in the syrup. Hence, it has a distinct taste as well. Incidentally, it’s quite similar in taste to the Pantua, which is of course shaped like a ball of sponge. In the meantime make sugar syrup by boiling with sugar and equal quantity of water in a pan. If the dough is extremely sticky, then add a tbsp more of semoline and 1/2 tbsp of maida to it. In a deep vessel, boil the milk. Photo about Pantua is made of deep-fried balls of semolina, khoya, milk, ghee and sugar syrup. There is of course, many variations of this recipe. Pantua Is A Traditional Indian Sweet. The amount of semolina and maida to be added depends on the chhana. #sweet #rangaaloo #Bengalirecipe #Bengalicuisine #Indianrecipe #sankranti #festival #Pikturenama I called my friend Debjani and she told me that most sweet shops use shabedar aata, ie, chiku flour. Frankly, it’s one of those shops, which you won’t even look back twice if you pass by it. It’s not a Bengali sweet but an apple jalebi is a definite party pleaser during Diwali. Keep the temperature at medium and let the pantua slowly take colour. Although this is a traditional Bengali sweet, it is popular across the entire Indian subcontinent. Once the pantua balls have become a nice brown colour, take them out of the ghee and dunk into the prepared sugar syrup. During our food festival at Mustard, I saw Debjani using semolina while making komola bhog. You can do it in oil as well or a combination of ghee and oil. ... or chum chum is a traditional Bengali sweet that is also popular in Bangladesh and is made with flour, cream, sugar, saffron, lemon juice, and coconut flakes. If you have tasted pantua, this is similar to it. This prevents from the outside from getting burnt without cooking from the inside. Pantua Is A Traditional Indian Sweet. Download this stock image: Pantua is a traditional Indian sweet. I was totally confused by this. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Traditional sweet potato dumplings stuffed with coconut and made only during winters because of the use of nolen gur or date palm syrup. Unknown View my complete profile Stored with many micronutrients, probably much more than freshly cooked rice, Panta Bhat has high nutritional value and is a super immunity booster. The basic ingredients that go into a gulab jamun are khowa or mawa along with maida (all purpose flour). I have blogged about the recipe way back in past as well. Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. Complete the entire dough and then get ready to fry them. Pantua is a traditional indian sweet. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder. Keep the heat at medium and let the pantua fry very slowly. 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. After a conversation with her, I decided to go ahead and make pantua with semolina. Remove the cardamom seeds from the pods and keep them ready. Mixed with a little bit of semolina and flour, the dough is deep fried and then dunked in a sugar syrup. Turn them around when one side has cooked. 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. This here is an important point. Some of them are well-known but there are many traditions which are unknown to the world. May 29, 2013 - “Boishakhi Recipe : Panta Ilish With Mustard Sauce” provide you a delicious recipe of Pohela Boishakh. You can reach out to us at our social media handles: Pin this for your recipe board ? This dessert is first fried and then dunked in the syrup and can be had warm or chilled. It is then cut in rectangle or diamond shape before deep frying and soaking in a simple syrup. Keep this for 15 to 20 minutes. Image of food, asian, sugar - 38524227. Pantua can be considered as a Bengali variant of Gulab Jamun. You can also use only vegetable oil or a combination of both. - download this royalty free Stock Photo in seconds. Pantua is very similar to the cheese-based fried sweet ledikeni. - DJ6P9T from Alamy's library of millions of high resolution stock photos, illustrations and vectors. Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in eastern India and Bangladesh. You might need extra lemon juice if the milk doesn't curdle. [3], Pantua is similar to gulab jamun, and could be called a Bengali variant of that dish. Do try this recipe and share your feedback. Langcha is a famous sweet of West Bengal.This is one of those popular fried sweets that India is famous for. I did use a little bit of flour for binding. Add semolina, flour, ghee and mix it thoroughly. [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. Free art print of Pantua is a traditional Indian sweet. Sign in Sign up for FREE. Among the traditional Bengali sweets, sandesh and rosogolla define the taste of Bengal to the world. There was a time when ‘Shukto’ was mandatory for Bengali’s lunch. I did not quite understand the differences until a few years back. Here- back in 2009 . There was no way I was getting it anywhere close to my house. When the milk has boiled, add the lemon juice and turn off the heat. Post a picture and tag us. by Madhushree Basu Roy | Oct 25, 2019 | Food, Foodblog, Uncategorized | 0 comments. Both the books spoke about using chhana without any water and ‘shabeda’. To cut a long story short, Pantua is a fried sweet which is dipped in sugar syrup. Place the muslin cloth with the chhana over a a large strainer and put a weight on top to release any excess water. Over an hour, the syrup gets soaked and then you can serve them. You can follow us on Pikturenama recipes for more recipe ideas (Link). Most of our Bengali sweets are chhana based. No membership needed. You can flavour it with cardamom as well. Most unimpressive exterior and the landmark is D. N Mitra Studio. Whereas, pantua is a chhana (chhena) based sweet. It is a traditional Indian sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Mixed with a little bit of semolina and flour, the dough is deep fried and then dunked in a sugar syrup. Once the milk has separated, stran it in a muslin cloth and separate the whey. There shouldn’t be any cracks. See more ideas about bangladeshi food, bengali food, traditional food. You can check our youtube channel for some more cooking videos . 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. Let them soak in the syrup for at least an hour. She had learnt this trick from her father. In a kadai or another heavy bottomed pan, take the sugar and water to make the sugar syrup. Pantua and Lady Kenny are very similar, in their look except that the latter has a raisin inside it and coated in castor sugar. Keep aside. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. However, if you keep them longer, they absord more syrup and become even more soft. Similar to gulab jamuns, these pack a delicious punch and you should definitely not miss out on this one. Please show some love there. Let the water boil and melt the sugar. You can follow us on Pikturenama recipes for more recipe ideas. 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. When the ghee has become just warm, add the pantua balls in batches. Here, fresh cottage cheese is kneaded … When it is hot enough and about to rise add the lemon juice/calcium lactate powder, stir it till the milk curdles. All sides need to cook evenly. Bhapa Doi A variant of the Bengali mishti doi, bhapa doi is made by blending yogurt and condensed milk which is then steamed. Not as popular as its counterparts like Rosogolla or Pantua, however, it is still quite popular among Bengali sweet-preferring community. Most of our Bengali sweets are chhana based. Stock Image - Image of food, asian: 38524227 . Finally after some trial and error, I managed to make a perfect batch of pantua. There is kalo jam, chitrakoot and many more. Another Bengali Mithai served on a bed of sugar syrup, Pantua is made from a yummy combination of milk, semolina, ghee, khoya and sugar. I am not very fluent in bengali reading and most of my cook books are of baking or of International chefs. Shaktigarh in the Bardhaman District of West Bengal is famous for this sweet item.Langcha is one of the most delicious Bengali Sweets. It should be of room temperature or warm. Pantua (Bengali: পান্তুয়া) is a local confection of eastern India and Bangladesh. Here comes a sweet that’s synonymous with Bengali cuisine. Flatten it in the palm of your hand. Why would I use shabeda, which is a chiku, in a sweet? But the signature recipe of Shaktigarh remains. May 4, 2013 - Pantua (Bengali: পান্তুয়া) is a local confection of eastern India and Bangladesh. ”Panta Ilish” is very popular in Bangladeshi tradition specially in Pohela Boishakh and as boishaki recipe www.nirhara.com. Sandesh . Pantua is a traditional Bengali dessert, of which variants such as Langcha and Ledikenni are available. It contains a huge amount of HD image, wallpapers , photos and so on. Print RecipePantua (Bengali Sweet) Heat the 1.5 liter milk in a big pan. Turn off the gas and keep aside. 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.
2020 pantua is a traditional bengali sweet