Pantua recipe, much like other recipes of Bengali sweets, is a milk sweet dish where cow's milk, in particular, is curdled to get some cheese which in turn gives these scrumptious sweets.
A very popular variety of sweet at a Bengali mishti'r dokan (Sweet shop), Pantua is a kind of Indian doughnut, hailing from the eastern parts of the country. Here, fresh cottage cheese is kneaded into a dough using a touch of flour, before dividing into balls for deep frying and then dipped in sugar syrup.
Bring the milk to a rolling boil first. Once it is there, add the juice of a lemon into the milk. Here, I have used 500ml of Cow's Milk and that required the juice of half of a golf ball-sized lemon. Add the juice gradually. Once you see that the cheese has curdled and whey left underneath is pale green in colour, stop adding the juice.
Turn off the heat. Take a cheesecloth and lay it on top of a sieve. Now, pour the contents of the milk pan into it. I would suggest you collect the whey underneath the sieve, as it is rich in nutrients.
Gather the ends of the cheesecloth and let it sit on the sieve for 30 minutes to get rid of the moisture.
Take sugar and water in a sauce pan and gently bring it to a boil. Keep stirring so that the sugar is dissolved completely. Once you see that there are no more sugar crystals left, switch off the heat. Drop in the green cardamom pod and stir.
Divide the dough into 12 equal portions. Take each portion and roll it between your palms to make them smooth. Keep them covered with a damp cloth to avoid forming crust.
Bengali Sweet Pantua Recipe https://speakingaloud.in/bengali-sweet-pantua-recipe/ October 10, 2020