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Pantua is a beloved Bengali sweet crafted from fresh chhena and soaked in aromatic syrup. This iconic dessert is a highlight of family celebrations and a pride of Bengali culinary tradition.
Prepare the syrup: In a saucepan, combine sugar, water, and crushed cardamom pods. Bring to a gentle boil over medium heat. Stir until the sugar dissolves, then simmer for 6–8 minutes until slightly thickened. Remove from heat and add rose water. Keep the syrup warm.
Mix the fresh chhena, khoya, flour, and baking powder in a bowl. Add 2 tbsp milk and knead until the mixture is smooth and forms a soft, pliable dough. Do not over-knead to prevent hard centers.
Divide the dough into even portions and roll each into a smooth ball. Ensure there are no cracks to maintain a uniform texture after frying.
Heat ghee in a heavy-bottomed pan over medium-low heat. Test the oil with a small dough piece—it should rise steadily but not brown quickly.
Fry the balls in batches, gently stirring to ensure even browning. Maintain low to medium heat; do not let the temperature rise too fast to avoid raw centers. Fry until deep golden brown, about 8–10 minutes per batch.
Remove the fried Pantua and immediately immerse them into warm syrup. Let them soak for at least 1 hour to absorb maximum flavor while remaining tender.
