By Rajan Bhattacharya
October 9, 2024
On Bijoya Dashami, in many bengali households, it's a tradition to prepare Pantua at home—soft, syrupy delights made from fresh chhena and khoya. This Bengali sweet is perfect for celebrating Pujo, offering a warm, festive treat for family and guests.
1 litre full-fat milk 1 ¾ cups khoya 3 tbsp suji (semolina) 3-4 green cardamom pods 1 handful nokuldana (sweet makhana) 1 ½ cups sugar Oil/ghee for deep frying
Curdle the milk to make fresh chhena and set it aside. Soak 3 tbsp semolina in water for about 10 minutes.
Knead the chhena until smooth and lump-free on a flat surface.
Mix khoya, semolina, and chhena into a soft, non-sticky dough.
Roll the dough into small balls, stuffing each with nokuldana.
Fry the Pantua in medium-hot oil until golden brown on all sides. na.
Soak the fried Pantua in hot sugar syrup for 30-40 minutes. na.