Pantua
 Pantua served in a bowl | |
| Type | Confectionery |
|---|---|
| Course | Dessert |
| Region or state | Bengalregion of the Indian subcontinent |
| Associatedcuisine | India,Bangladesh |
| Main ingredients | Semolina,Chena,milk,gheeand sugar |
Pantua(Bengali:পান্তুয়া) is a local confection from theIndian subcontinent,notable inWest Bengal,Eastern IndiaandBangladesh.[1]It is a traditional Bengalisweetmade of deep-fried balls ofsemolina,chhena,milk,gheeand sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried.Rose water,cardamomor other flavourings are sometimes added to the sweet.
Pantua is very similar to the cheese-based fried sweetledikeni.The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder.[2]The nameledikeniis a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed hispantuasspecially prepared on the occasion of the birthday ofCountess Charlotte Canning,wife ofGovernor-GeneralCharles Canning.[3]A sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th centurySanskrit-language textManasollasa.[4]
Pantua is similar togulab jamun,[1]and could be called a Bengali variant of that dish.[5]
See also
[edit]Notes
[edit]- ^abMadhushree Basu Roy (25 October 2019)."Pantua- The Bengali Gulab Jamun but it's Different".pikturenama.Retrieved10 October2021.
- ^Ishita Dey (2015). Darra Goldstein (ed.).The Oxford Companion to Sugar and Sweets.Oxford University Press. p. 743.ISBN978-0-19-931362-4.
- ^Krondl, Michael (2011).Sweet invention: A history of dessert.USA: Chicago Review Press. pp. 67–69.ISBN978-1-55652-954-2.
- ^Michael Krondl (2011).Sweet Invention: A History of Dessert.Chicago Review Press. pp. 41–42.ISBN978-1-55652-954-2.
- ^Charmaine O'Brien (3 February 2003).Flavours Of Delhi: A Food Lover's Guide.Penguin Books Limited. pp. 145–.ISBN978-93-5118-237-5.
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