Easy Soft Pantua Recipe In Bengali | Chanar Pantua | Traditional Bengali Sweets Recipe

Pantua is very similar to the cheese-based fried sweet ledikeni. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder.The name ledikeni is a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed his pantuas specially prepared on the occasion of the birthday of Countess Charlotte Canning, wife of Governor-General Charles Canning.
So how is a Pantua different than a Gulab Jamun?
The basic ingredients that go into a gulab jamun are khowa or mawa along with maida (all purpose flour). Whereas, pantua is a chhana (chhena) based sweet. Most of our Bengali sweets are chhana based. the dough is deep fried and then dunked in a sugar syrup. There are several chhana based deep fried Bengali sweets ( in different shapes) with minute differentiation. Chhanar jilipi shapes like a jalebi. There is ledikeni , kalo jam, chitrakoot and many more.

Ingredients:-
chhena (cheese curd) 250 gm.
khoa - 125 gm.
maida (all purpose flour) - 1 tbsp.
sugar - 400 gm.
water - 300 ml.
cardamom - 4 to 5
nakul dana (sugar ball)
oil for deep frying

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▪️In this video :-
how to make gulab jamun
pantua recipe
gulab jamun recipe
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traditional bengali sweet pantua recipe
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