Pantuja

Pantuja is a type of traditional sweet originating from Bengal, a region in the eastern part of the Indian subcontinent. It is a fried pastry that is then soaked in sugar syrup. The base ingredient for pantuja is typically chhana, a type of fresh cheese curd made from milk. This chhana is kneaded and often mixed with a small amount of flour or semolina to bind it. The mixture is then shaped into small balls or elongated cylinders, similar to gulab jamun.

These shaped pieces are deep-fried in ghee or oil until they turn a deep golden brown. The frying process gives pantuja its characteristic crispy exterior. Once fried, the pantuja are immediately transferred to a warm sugar syrup, which is usually flavored with cardamom or rosewater. The syrup saturates the fried pastry, making it soft and juicy on the inside while retaining some of its crispness.

Pantuja is a popular dessert served during festivals, weddings, and other special occasions in Bengali households. Its rich, sweet flavor and melt-in-your-mouth texture make it a beloved treat. The preparation involves careful attention to the consistency of the chhana, the frying temperature, and the sugar syrup's thickness to achieve the perfect pantuja. It is visually similar to gulab jamun but often has a slightly firmer texture and a distinctively Bengali preparation method.