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Pantua Sweet 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.
Combine fresh chhena and khoya in a large mixing bowl. Mash extensively until smooth and no lumps remain for a soft texture.
Add all-purpose flour and baking powder to the mixture. Gradually blend in milk, kneading to form a soft, slightly sticky dough.
Divide the dough into small equal pieces and roll them into smooth, crack-free balls. Cover to keep moist while shaping.
Heat ghee or oil in a deep pan to medium-low heat (around 300°F). Gently slide in a few balls at a time and fry, stirring constantly, until uniformly golden brown—about 10 minutes. Control the heat to avoid burning or undercooking.
Meanwhile, combine sugar and water in a saucepan. Bring to a boil, then simmer 7-8 minutes to reach a slightly sticky syrup consistency. Add cardamom powder and rose water, and turn off the heat.
Drain fried pantua and immediately transfer into warm syrup. Soak for at least 1 hour to allow proper absorption, turning occasionally.
Serve pantua at room temperature, garnished as desired.
