Pantua - Sweet Delight from Bangladesh

Ingredients

• For the Pantua: For the Pantua:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) milk powder 1/4 cup (30g) milk powder
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 2-3 tablespoons milk (as needed) 2-3 tablespoons milk (as needed)
• Chopped nuts for garnish (optional) Chopped nuts for garnish (optional)
• For the Sugar Syrup: For the Sugar Syrup:
• 2 cups (400g) sugar 2 cups (400g) sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 4-5 green cardamom pods, crushed 4-5 green cardamom pods, crushed
• 1 teaspoon rose water 1 teaspoon rose water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 38g, 25g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, milk powder, and baking soda.
2. 2.
   Add ghee to the dry ingredients and mix well until the mixture resembles breadcrumbs.
3. 3.
   Gradually add milk, a little at a time, and knead the mixture into a soft dough. The dough should be smooth and pliable.
4. 4.
   Divide the dough into small portions and shape them into smooth balls.
5. 5.
   In a deep pan, heat oil for deep-frying over medium heat.
6. 6.
   Once the oil is hot, carefully drop the dough balls into the oil and fry them until golden brown. Make sure to fry them in batches to avoid overcrowding the pan.
7. 7.
   While the Pantua balls are frying, prepare the sugar syrup. In a separate saucepan, combine sugar, water, and crushed cardamom pods. Bring the mixture to a boil and let it simmer for 5-6 minutes until the syrup thickens slightly.
8. 8.
   Remove the sugar syrup from heat and stir in the rose water.
9. 9.
   Once the Pantua balls are fried, transfer them to a plate lined with paper towels to remove excess oil.
10. 10.
    Immediately immerse the Pantua balls in the warm sugar syrup and let them soak for at least 30 minutes.
11. 11.
    Garnish the Pantua with chopped nuts, if desired.
12. 12.
    Serve the Pantua warm or at room temperature and enjoy the delightful sweetness of this traditional Bangladeshi dessert.

Treat your ingredients with care...

• Ghee — Make sure the ghee is at room temperature for easy mixing with the dry ingredients.
• Milk powder — Use full-fat milk powder for a richer taste and texture.
• Cardamom — Crush the cardamom pods to release their aromatic oils before adding them to the sugar syrup.
• Rose water — Use a good quality rose water for a fragrant and authentic flavor.
• Chopped nuts — You can use a variety of nuts like almonds, pistachios, or cashews for garnishing the Pantua.

Tips & Tricks

• Make sure the oil is at the right temperature before frying the Pantua balls to ensure they cook evenly and don't absorb excess oil.
• Knead the dough gently to avoid overworking it, as this can result in a dense texture.
• Let the Pantua balls soak in the sugar syrup for at least 30 minutes to ensure they absorb the sweetness and become moist.
• If the sugar syrup becomes too thick, add a little water and heat it gently to thin it out.
• For a variation, you can add a pinch of saffron strands to the sugar syrup for a beautiful golden color and a subtle flavor.

Serving advice

Serve Pantua warm or at room temperature for the best taste. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Presentation advice

Arrange the Pantua balls on a serving platter and drizzle some of the sugar syrup over them. Garnish with chopped nuts for an attractive presentation.