Mishti Alu Pantua
Bengali sweets underwent a revolution when Portuguese settlers introduced cheese-making in the 17th century. Before then, deliberately curdling milk was taboo in Hindu tradition. The Portuguese technique of acid-curdling lifted this taboo, giving Bengali confectioners a new material—chhana—that would transform their craft forever. This pantua represents that delicious legacy.
Preparation
To 1 cup sugar add 1 cup water. Let come to boil and continue to boil for 10 minutes on low heat.
Then add fried pantuas/fried balls to the hot syrup.
Keep aside to let the pantuas/balls absorb syrup, at least 30 minutes required for soaking prior to serving.
Cooking
To 1 cup sugar add 1 cup water. Let come to boil and continue to boil for 10 minutes on low heat.
Then add fried pantuas/fried balls to the hot syrup.
Keep aside to let the pantuas/balls absorb syrup, at least 30 minutes required for soaking prior to serving.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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