The basic ingredients that go into a gulab jamun are khowa or mawa along with maida (all purpose flour). Both the books spoke about using chhana without any water and ‘shabeda’. Mixed with a little bit of semolina and flour, the dough is deep fried and then dunked in a sugar syrup. Frankly, it’s one of those shops, which you won’t even look back twice if you pass by it. Finally after some trial and error, I managed to make a perfect batch of pantua. Pantua (Bengali: পান্তুয়া) is a local confection of eastern India and Bangladesh. Most unimpressive exterior and the landmark is D. N Mitra Studio. It should be of room temperature or warm. Grate the khowa and mash them. Stock Photos; Editorial; Illustrations; Videos; Audio; Free Photos; Blog; Sign up for FREE or Sign in. When done, drain them and dunk them in the syrup. In a deep vessel, boil the milk. Now make small balls, about an inch in diameter of the pantua dough. Knead till the dough is smooth , not extremely sticky, firm but soft. Then add semolina, flour and a little bit of ghee and further knead it to a smooth dough. 5. I have never referred to Bengali cook books before this. These are smooth textured and come in several colors, like light brown and yellow, but mainly white. Prices and download plans . Make small balls of the dough and stuff them with a cardamom seed and a tiny little bit of khowa. You can use ghee for deep frying. Whereas, pantua is a chhana (chhena) based sweet. Cardamom is added as flavouring to the sweet. So, I did not use shabeda but instead I used semolina. You can reach out to us at our social media handles: Instagram, Facebook or any of our personal Facebook (Madhushree and Anindya) and twitter profiles. Sign in Sign up for FREE. [4], https://en.wikipedia.org/w/index.php?title=Pantua&oldid=980419837, Articles containing Bengali-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 26 September 2020, at 12:41. In a mixing bowl, take the chhana and mash it with your fingers. Anindya already had Chitrita Baerjee’s book and I also found two of my mother in law’s Bengali cookbooks. Gulab Jamun is one of the most popular Indian sweet world wide. It is a trial and error method. This dessert is first fried and then dunked in the syrup and can be had warm or chilled. Once the milk has separated, stran it in a muslin cloth and separate the whey. Why would I use shabeda, which is a chiku, in a sweet? Pantuas range in colour from pale brown to nearly black depending on how long they are fried. I made the first batch with sweet potato and chhana but it hardened in the refrigerator. Consumed mostly in Bangladesh, Odisa, Assam, Tripura and West Bengal, this dish is still hugely popular in rural parts.Sadly, we the urban people hardly consume it and the knowledge is limited to what we have heard from grandmas and grandpas. However, it is better to not use saffron (it is not a gulab jamun). While rounding them, it is very important to smooth out the balls completely. You can reach out to us at our social media handles: Pin this for your recipe board ? You can do it in oil as well or a combination of ghee and oil. If the popularity of Bengali sweets—known as mishti—such as rasgulla, sandesh, and mishti doi is anything to go by, the Bengalis from Eastern India know a great deal about sweet making. There are numerous traditions that are evolving from social structure, lifestyle and place of origin or location. Post a picture and tag us. The amount of semolina and maida to be added depends on the chhana. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Knead very well for about 5 - 6 minutes till the dough becomes very smooth. Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in eastern India and Bangladesh. Bengali traditions have a wide horizon. Image of food, asian, sugar - 38524227. When the water has completely drained off, take the chhana in a mixing bowl and knead it well.
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