By Rajlakshmi
April 14, 2026
Pantua, made from chhena, is a favourite in Bengali cuisine due to its unique texture and flavour. Making them at home is super easy and perfect for this celebration.
1litre of milk 4 tbsp lemon juice 4 tbsp water A muslin cloth 4 cups sugar 4 cups water 0.5 cups of khoya 4 tbsp semolina 0.5 cups all-purpose flour A pinch of cardamom Pistachios for garnish Oil, for frying
Warm the milk in a pot, add the juice of a lemon with an equal quantity of water and add it to the milk.
Once the milk has split, filter the chenna using a muslin towel. Knead until creamy.
Boil 2 cups water and 2 cups sugar to make 1 string chashni. In a bowl, mix chenna, khoya and semolina.
Add cardamom and all-purpose flour. Knead into soft dough and rest for 10 minutes.
Divide the dough into small balls and deep -fry in hot oil. Soak the ball in the sugar syrup.
Serve in a bowl and garnish with pistachios.