The mushy and syrup-soaked Pantua is symptomatic of the Bengali palate’s innate love for sweetness. However greater than being a wealthy dessert, it’s additionally a nostalgic chunk of historical past, nonetheless served throughout pujo, Bengali weddings, and celebrations.
Though usually in comparison with the extra broadly identified Gulab Jamun, Pantua is distinct in its personal proper, defined meals historian and chef Sadaf Hussain, because of the components used and its preparation technique.
The origins of Pantua could be traced again to the Twelfth-century Sanskrit textual content Manasollasa, compiled by King Someshvara III, which mentions a candy resembling modern-day Pantua, Hussain defined. This early model was made out of rice flour and cottage cheese, deep-fried in ghee, after which soaked in sugar syrup. Over time, the recipe developed, with wheat flour changing rice flour in Bengal, resulting in the Pantua we all know at present.
The time period “Pantua” is believed to have linguistic roots in Bengali. Some students recommend it derives from “Panitua” or “Panitoba,” with “toba” that means “to sink,” referencing the sweets’ tendency to settle on the backside of the syrup.
Pantua vs Gulab Jamun: What’s the distinction?
Not like gulab jamun, which is often made out of khoya (dried entire milk), pantua is made out of chhena (recent, moist curdled milk) and semolina, giving it a definite texture and flavour, Hussain defined.
Moreover, Pantua is darker in color and has a extra caramelised flavour with a dense texture, whereas gulab jamun is often lighter and soaked in a extra delicate syrup and has a spongy texture as it’s hole on the within.
The dessert symbolises festivity and pleasure in Bengal, usually served throughout vital events, he defined.
Story continues under this advert
Gulab jamun and Pantua aren’t the identical (Supply: Getty Photographs/Thinkstock)
How is Pantua ready?
The method of constructing Pantua includes kneading chhena and semolina right into a clean dough, which is then formed into small, spherical balls.
Hussain defined that these balls are then deep-fried till they attain a wealthy, darkish brown color. The frying course of offers Pantua a barely crispy exterior, whereas the within stays mushy and moist.
After frying, the Pantuas are soaked in a sugar syrup flavoured with cardamom, rose water, or saffron, which permits them to soak up the sweetness and aroma, making them extremely flavourful.
What are the kinds of Pantua?
Over time, numerous regional and family variations of Pantua have emerged.
Story continues under this advert
Some newer variations use a filling of nuts or dried fruits, whereas others might incorporate flavors like saffron or rose essence into the syrup.
One other standard variant is the “Ledikeni,” a cylindrical model of Pantua named after Woman Canning, the spouse of the Governor-Common of India throughout British rule.
Nevertheless, essentially the most well-known is the standard model of Pantua, which comes from Sirajganj in Bengal, Hussain stated, and doesn’t have a hole centre.
For these seeking to discover Bengali delicacies or just take pleasure in a pleasant dessert, Pantua is a must-try. Its deep-rooted historical past and irresistible style make it a timeless traditional on the earth of Indian sweets.