Pantua

Pantua is a cherished Bengali sweet enjoyed across eastern India and Bangladesh. These delightful confections are crafted from deep-fried spheres of semolina, chhana (a type of curd cheese), milk, and ghee, before being soaked in sugar syrup. Depending on the duration of frying, Pantuas can vary in color from light brown to nearly black. To enhance the flavor, ingredients such as rose water and cardamom are often added.

A similar sweet treat is ledikeni, also cheese-based and fried, notable for its delectable molten sugar syrup infused with cardamom. The name "ledikeni" originates from "Lady Canning" named by the confectioner Bhim Chandra Nag in honor of Countess Charlotte Canning, the wife of Governor-General Charles Canning.

Interestingly, an ancient variation of Pantua and ledikeni is mentioned in the 12th-century Sanskrit text Manasollasa, where it was made with rice flour.

If you've ever tasted gulab jamun, you might find Pantua quite comparable. Think of Pantua as the Bengali counterpart to this beloved dessert!