Pantua(পানতুয়া)

 Pantua is a popular Bengali sweet similar to gulab jamun, but with a distinct texture and flavor. It’s made from khoya (reduced milk), chhena (fresh cottage cheese), and flour, then deep-fried and soaked in sugar syrup. Here’s a traditional recipe for Pantua:

### Ingredients:

**For the Pantua:**

- 200g khoya (mawa)

- 100g chhena (cottage cheese)

- 2-3 tablespoons all-purpose flour (maida)

- 1/4 teaspoon baking soda

- 1-2 tablespoons milk (if needed for kneading)

- Oil or ghee for deep frying

**For the sugar syrup:**

- 2 cups sugar

- 2 cups water

- 3-4 cardamom pods, crushed

- A few drops of rose water (optional)

- A few strands of saffron (optional)

### Instructions:

**1. Prepare the sugar syrup:**

- In a saucepan, combine the sugar and water. Heat it over medium flame, stirring until the sugar dissolves.

- Add the crushed cardamom pods, and let the syrup simmer for 8-10 minutes until it thickens slightly.

- Turn off the heat and add rose water and saffron (if using). Set aside.

**2. Prepare the Pantua dough:**

- In a large mixing bowl, crumble the khoya and chhena. Make sure both are at room temperature to mix easily.

- Add the flour and baking soda to the mixture and knead into a smooth dough. If the dough feels too dry, add 1-2 tablespoons of milk. The dough should be soft but not sticky.

- Divide the dough into small, equal-sized balls, rolling each into a smooth round shape. Ensure there are no cracks on the surface to prevent breaking while frying.

**3. Fry the Pantua:**

- Heat oil or ghee in a deep pan on medium-low heat. The oil should be hot enough to fry but not smoking.

- Fry the Pantuas in batches, ensuring not to overcrowd the pan. Fry them slowly on medium-low heat, turning occasionally for even browning. They should become golden brown.

- Once fried, remove the Pantua with a slotted spoon and place on paper towels to remove excess oil.

**4. Soak in sugar syrup:**

- While the Pantua are still warm, transfer them into the prepared sugar syrup. Let them soak for at least 2-3 hours, allowing them to absorb the syrup and become soft and flavorful.

### Serving:

Pantua is best served warm or at room temperature, soaked in sugar syrup. Enjoy this delightful Bengali dessert as a treat during festivals or special occasions!