Pantua

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Pantua

Pantua (pronunciation: pan-tu-a) is a popular sweet dish originating from the Indian subcontinent, specifically the regions of Bengal and Orissa. It is similar to the Gulab Jamun, a well-known dessert in Indian cuisine.

Etymology

The term 'Pantua' is derived from the Bengali language, although its exact etymology is unknown. It is believed to have been named after the traditional cooking method used to prepare the dessert.

Description

Pantua is a deep-fried sweet made from chhena, a type of cheese, and semolina. The balls of dough are then soaked in a sugar syrup flavored with cardamom and rose water. The result is a soft, spongy dessert that is sweet and fragrant.

Variations

There are several variations of Pantua, including the Ledikeni, named after Lady Canning, the wife of the British Governor-General during the colonial era. This version is typically lighter and more delicate than the traditional Pantua.

Related Terms

  • Chhena: A type of cheese used in Indian cooking, similar to cottage cheese.
  • Semolina: A type of coarse wheat flour used in many cuisines around the world.
  • Cardamom: A spice made from the seeds of several plants in the ginger family.
  • Rose water: A flavored water made by steeping rose petals in water.
  • Gulab Jamun: A popular Indian dessert similar to Pantua.
  • Ledikeni: A variation of Pantua named after Lady Canning.

External links

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