Pantua

Originating in Bengal, pantua is a soft, spherical dessert that is entirely drenched in cardamom-and-saffron-flavored sugar syrup. A dough of khoa (dried evaporated milk solids), chhena (Indian cottage cheese), flour, and baking powder is shaped into small balls, which are then fried in hot ghee (clarified butter) or oil before they are submerged into the warm sugar syrup. This East Indian dessert is considered to be a variation of another Indian sweet called gulab jamun, which uses only khoa in its dough. There are different versions of pantua itself, namely langcha and ledikenni, which are distinguished by different shapes and finishes. Pantua is often enhanced with the addition of dry nuts or raisins, and it can also be made with boiled sweet potatoes. The dessert is commonly prepared on celebratory occasions and for Hindu festivals such as Durga Puja.