Latest news with #Pantua
Indian Express
22-05-2025
- Entertainment
- Indian Express
Pantua: A nostalgic bite of Bengal's festive sweet culture
A sweet symbol of celebration Pantua isn't just dessert—it's a nostalgic part of Bengali celebrations, served during pujo, weddings, and festivals, cherished for its richness and history.
NDTV
07-05-2025
- Entertainment
- NDTV
What Is Pantua? The Bengali Sweet Often Mistaken For Gulab Jamun
When it comes to Bengali sweets, chances are your mind jumps straight to the legendary rosogolla or a chilled pot of mishti doi. No doubt, these two deserve all the love, but there is so much more to Bengali mithai than just the usual favourites. One dessert that definitely deserves its own fan base is Pantua. Ask any Bengali, and they will say it straight - rosogolla and pantua are like sweet siblings. At first glance, pantua could confuse anyone unfamiliar with it. Round, deep-fried to a golden brown, and soaked in syrup, it looks almost exactly like gulab jamun. But anyone who has tasted both will tell you - they are absolutely not the same. Pantua and gulab jamun might look like sweet cousins from different families - one from Bengal and the other rooted in North Indian (Mughal) traditions. In this piece, we are diving into the rich story of pantua and why it often ends up being mistaken for its North Indian lookalike, gulab jamun. Also Read: Mishti Doi: How To Make This Popular Bengali Dessert At Home Pantua Vs. Gulab Jamun: Same Sweet Vibe, Totally Different Identity At first bite, pantua and gulab jamun might feel similar, but take a closer look and you will spot a few key differences that give each sweet its own place in Indian dessert culture. - Ingredients make all the difference: Gulab jamun is usually made with khoya and has a hint of rose (gulab) for fragrance. Pantua, on the other hand, is made with chhana (chhena) or curdled milk and has a punch of elaichi that sets it apart. - Sugar syrup talk: Yes, both sweets take a deep dive in sugar syrup. But if you look closely, gulab jamun syrup is thicker and more clingy compared to the lighter syrup used for pantua. - Texture check: Since gulab jamun uses khoya and pantua uses chhena, the final bite feels different. Pantua is softer with a light graininess, while gulab jamun is richer and creamier inside. Also Read: 5 Signs Of A True Gulab Jamun Lover Pantua vs Gulab Jamun A Look Into The Story Behind Pantua Just like rosogolla, pantua is a proud outcome of Bengal's chhena innovation. Back in the 16th century, the Portuguese arrived in Bengal and introduced the idea of curdling milk with lemon or other acidic ingredients. The resulting chhena opened up endless ideas for Bengali sweet-makers (known as moyras). Food historian K.T. Achaya points out that curdled milk brought a wave of creativity in Bengal's dessert scene, leading to iconic chhana sweets like rosogolla, sandesh, and later, pantua. Michael Krondl, in his book Sweet Invention: A History of Dessert, mentions a sweet similar to pantua, but made with rice flour, in the 12th-century Sanskrit text Manasollasa, by Chalukya king Someshvara III. Food blogger and cultural chronicler Indrajit Lahiri also notes that the origin of the name Pantua is still a bit hazy. Some say it comes from Panitua, while others link it to Panitoba, with 'toba' meaning 'down'. He adds that the name might come from how the sweet sinks in the light syrup. Pantua In Bengali Homes And Celebrations For Bengalis, pantua feels like home. Step into any Bengali house or sweet shop, and you will spot plump, syrupy pantua on full display. It is there at weddings, festivals, puja bhogs, and even when relatives casually drop by. Pantua has its own army of fans. But unlike gulab jamun, it never quite became the nationwide go-to. Instead, Pantua proudly stays local, with strong roots and an emotional pull for every Bengali. Also Read: How To Make Rasgulla At Home Just Like Your Local Sweet Shop (Recipe Inside) The Iconic Ledikeni - Pantua's Popular Cousin One of the most iconic versions of pantua is the ledikeni - a long-shaped sweet with a backstory. Legend says it was made as a tribute to Lady Charlotte Canning, the wife of India's then Governor-General. Over time, the name evolved into ledikeni - a mix of 'Lady' and 'Canning' with a Bengali twist. Pantua and gulab jamun may share a few sweet similarities, but their journeys, ingredients, and cultural identity are very different. What brings them together is a shared history of change, food innovation and regional traditions. So, the next time you spot a Bengali mithai shop, do not just stop at rosogulla, try pantua and see what makes it so special. Advertisement Comments About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Pantua Bengali Sweets Gulab Jamun Show full article Comments
Indian Express
05-05-2025
- General
- Indian Express
Meet Pantua, the Bengali cousin of Gulab Jamun
The soft and syrup-soaked Pantua is symptomatic of the Bengali palate's innate love for sweetness. But more than being a rich dessert, it's also a nostalgic bite of history, still served during pujo, Bengali weddings, and celebrations. Although often compared to the more widely known Gulab Jamun, Pantua is distinct in its own right, explained food historian and chef Sadaf Hussain, due to the ingredients used and its preparation method. The origins of Pantua can be traced back to the 12th-century Sanskrit text Manasollasa, compiled by King Someshvara III, which mentions a sweet resembling modern-day Pantua, Hussain explained. This early version was made from rice flour and cottage cheese, deep-fried in ghee, and then soaked in sugar syrup. Over time, the recipe evolved, with wheat flour replacing rice flour in Bengal, leading to the Pantua we know today. The term 'Pantua' is believed to have linguistic roots in Bengali. Some scholars suggest it derives from 'Panitua' or 'Panitoba,' with 'toba' meaning 'to sink,' referencing the sweets' tendency to settle at the bottom of the syrup. Pantua vs Gulab Jamun: What is the difference? Unlike gulab jamun, which is typically made from khoya (dried whole milk), pantua is made from chhena (fresh, moist curdled milk) and semolina, giving it a distinct texture and flavour, Hussain explained. Additionally, Pantua is darker in colour and has a more caramelised flavour with a dense texture, while gulab jamun is typically lighter and soaked in a more delicate syrup and has a spongy texture as it is hollow on the inside. The dessert symbolises festivity and joy in Bengal, often served during significant occasions, he explained. Gulab jamun and Pantua are not the same (Source: Getty Images/Thinkstock) How is Pantua prepared? The process of making Pantua involves kneading chhena and semolina into a smooth dough, which is then shaped into small, round balls. Hussain explained that these balls are then deep-fried until they attain a rich, dark brown colour. The frying process gives Pantua a slightly crispy exterior, while the inside remains soft and moist. After frying, the Pantuas are soaked in a sugar syrup flavoured with cardamom, rose water, or saffron, which allows them to absorb the sweetness and aroma, making them incredibly flavourful. What are the varieties of Pantua? Over time, various regional and household variations of Pantua have emerged. Some newer versions use a filling of nuts or dried fruits, while others may incorporate flavors like saffron or rose essence into the syrup. Another popular variant is the 'Ledikeni,' a cylindrical version of Pantua named after Lady Canning, the wife of the Governor-General of India during British rule. However, the most famous is the traditional version of Pantua, which comes from Sirajganj in Bengal, Hussain said, and doesn't have a hollow centre. For those looking to explore Bengali cuisine or simply indulge in a delightful dessert, Pantua is a must-try. Its deep-rooted history and irresistible taste make it a timeless classic in the world of Indian sweets.
