Pantua - Revision history

->Billjones94 at 15:17, 10 October 2021

2021-10-10T15:17:27Z

← Older revision		Revision as of 20:47, 10 October 2021
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	\| name = Pantua		\| name = Pantua
	\| image = Pantua - Kolkata 2011-09-20 5431.JPG		\| image = Pantua - Kolkata 2011-09-20 5431.JPG
	\| caption =Pantua		\| caption = Pantua served in a bowl
	\| alternate_name		\| alternate_name
	\| country = [[West Bengal]], [[India]]		\| country = [[West Bengal]], [[India]]
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	\| other =		\| other =
	\|course=[[Dessert]]}}		\|course=[[Dessert]]}}
	'''Pantua''' ({{lang-bn\|পান্তুয়া}}) is a local confection from the [[Indian subcontinent]], notable in [[West Bengal]], [[Eastern India]] and [[Bangladesh]]. It is a traditional Bengali [[Indian sweets\|sweet]] made of deep-fried balls of [[semolina]], [[~~chhana~~]], milk, [[ghee]] and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. [[Rose water]], [[cardamom]] or other flavourings are sometimes added to the sweet.		'''Pantua''' ({{lang-bn\|পান্তুয়া}}) is a local confection from the [[Indian subcontinent]], notable in [[West Bengal]], [[Eastern India]] and [[Bangladesh]].<ref name="Pantua">{{cite web\|author=Madhushree Basu Roy\|url=https://pikturenama.com/pantua-bengali-gulab-jamun/\|title=Pantua- The Bengali Gulab Jamun but it’s Different\|website=pikturenama.com\|access-date=10 October 2021}}</ref> It is a traditional Bengali [[Indian sweets\|sweet]] made of deep-fried balls of [[semolina]], [[chhena]], milk, [[ghee]] and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. [[Rose water]], [[cardamom]] or other flavourings are sometimes added to the sweet.

	Pantua is very similar to the cheese-based fried sweet [[ledikeni]]. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder.<ref>{{cite book \|url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT743 \|title=The Oxford Companion to Sugar and Sweets \|author=Ishita Dey \|editor=Darra Goldstein \|publisher=Oxford University Press \|page=743 \|year=2015 }}</ref> The name ''ledikeni'' is a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed his ''pantuas'' specially prepared on the occasion of the birthday of [[Charlotte Canning, Countess Canning\|Countess Charlotte Canning]], wife of [[Viceroy\|Governor-General]] [[Charles Canning, 1st Earl Canning\|Charles Canning]].<ref>{{Cite book\|title = Sweet invention: A history of dessert\|last = Krondl\|first = Michael\|publisher = Chicago Review Press\|year = 2011\|isbn = 978-1-55652-954-2\|location = USA\|pages = 67–69\|url = https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA69 }}</ref> A sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century [[Sanskrit]]-language text ''[[Manasollasa]]''.<ref>{{cite book \|author=Michael Krondl \|title=Sweet Invention: A History of Dessert \|url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA41 \|year=2011 \|publisher=Chicago Review Press \|isbn=978-1-55652-954-2 \|pages=41–42 }}</ref>		Pantua is very similar to the cheese-based fried sweet [[ledikeni]]. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder.<ref>{{cite book \|url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT743 \|title=The Oxford Companion to Sugar and Sweets \|author=Ishita Dey \|editor=Darra Goldstein \|publisher=Oxford University Press \|page=743 \|year=2015 }}</ref> The name ''ledikeni'' is a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed his ''pantuas'' specially prepared on the occasion of the birthday of [[Charlotte Canning, Countess Canning\|Countess Charlotte Canning]], wife of [[Viceroy\|Governor-General]] [[Charles Canning, 1st Earl Canning\|Charles Canning]].<ref>{{Cite book\|title = Sweet invention: A history of dessert\|last = Krondl\|first = Michael\|publisher = Chicago Review Press\|year = 2011\|isbn = 978-1-55652-954-2\|location = USA\|pages = 67–69\|url = https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA69 }}</ref> A sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century [[Sanskrit]]-language text ''[[Manasollasa]]''.<ref>{{cite book \|author=Michael Krondl \|title=Sweet Invention: A History of Dessert \|url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA41 \|year=2011 \|publisher=Chicago Review Press \|isbn=978-1-55652-954-2 \|pages=41–42 }}</ref>

	Pantua is similar to [[gulab jamun]], and could be called a Bengali variant of that dish.<ref>{{cite book \|author=Charmaine O'Brien \|title=Flavours Of Delhi: A Food Lover's Guide \|url=https://books.google.com/books?id=xeSXAAAAQBAJ&pg=PT145 \|date=3 February 2003 \|publisher=Penguin Books Limited \|isbn=978-93-5118-237-5 \|pages=145–}}</ref>		Pantua is similar to [[gulab jamun]],<ref name="Pantua"/> and could be called a Bengali variant of that dish.<ref>{{cite book \|author=Charmaine O'Brien \|title=Flavours Of Delhi: A Food Lover's Guide \|url=https://books.google.com/books?id=xeSXAAAAQBAJ&pg=PT145 \|date=3 February 2003 \|publisher=Penguin Books Limited \|isbn=978-93-5118-237-5 \|pages=145–}}</ref>

	== See also ==		== See also ==
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	{{India-cuisine-stub}}		{{India-cuisine-stub}}
	{{Bangladesh-cuisine-stub}}		{{Bangladesh-cuisine-stub}}
	~~{{en-Wikipedia}}~~

CleanupBot: /* Notes */clean up, add source tag

2021-06-01T21:46:40Z

Notes: clean up, add source tag

← Older revision		Revision as of 03:16, 2 June 2021
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	\| other =		\| other =
	\|course=[[Dessert]]}}		\|course=[[Dessert]]}}
	'''Pantua''' ({{lang-bn\|পান্তুয়া}}) is a local confection from the [[Indian subcontinent]], notable in [[West Bengal]], [[Eastern India]] and [[Bangladesh]]. It is a traditional Bengali [[Indian sweets\|sweet]] made of deep-fried balls of [[semolina]], [[~~chhena~~]], milk, [[ghee]] and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. [[Rose water]], [[cardamom]] or other flavourings are sometimes added to the sweet.		'''Pantua''' ({{lang-bn\|পান্তুয়া}}) is a local confection from the [[Indian subcontinent]], notable in [[West Bengal]], [[Eastern India]] and [[Bangladesh]]. It is a traditional Bengali [[Indian sweets\|sweet]] made of deep-fried balls of [[semolina]], [[chhana]], milk, [[ghee]] and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. [[Rose water]], [[cardamom]] or other flavourings are sometimes added to the sweet.

	Pantua is very similar to the cheese-based fried sweet [[ledikeni]]. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder.<ref>{{cite book \|url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT743 \|title=The Oxford Companion to Sugar and Sweets \|author=Ishita Dey \|editor=Darra Goldstein \|publisher=Oxford University Press \|page=743 \|year=2015 }}</ref> The name ''ledikeni'' is a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed his ''pantuas'' specially prepared on the occasion of the birthday of [[Charlotte Canning, Countess Canning\|Countess Charlotte Canning]], wife of [[Viceroy\|Governor-General]] [[Charles Canning, 1st Earl Canning\|Charles Canning]].<ref>{{Cite book\|title = Sweet invention: A history of dessert\|last = Krondl\|first = Michael\|publisher = Chicago Review Press\|year = 2011\|isbn = 978-1-55652-954-2\|location = USA\|pages = 67–69\|url = https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA69 }}</ref> A sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century [[Sanskrit]]-language text ''[[Manasollasa]]''.<ref>{{cite book \|author=Michael Krondl \|title=Sweet Invention: A History of Dessert \|url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA41 \|year=2011 \|publisher=Chicago Review Press \|isbn=978-1-55652-954-2 \|pages=41–42 }}</ref>		Pantua is very similar to the cheese-based fried sweet [[ledikeni]]. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder.<ref>{{cite book \|url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT743 \|title=The Oxford Companion to Sugar and Sweets \|author=Ishita Dey \|editor=Darra Goldstein \|publisher=Oxford University Press \|page=743 \|year=2015 }}</ref> The name ''ledikeni'' is a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed his ''pantuas'' specially prepared on the occasion of the birthday of [[Charlotte Canning, Countess Canning\|Countess Charlotte Canning]], wife of [[Viceroy\|Governor-General]] [[Charles Canning, 1st Earl Canning\|Charles Canning]].<ref>{{Cite book\|title = Sweet invention: A history of dessert\|last = Krondl\|first = Michael\|publisher = Chicago Review Press\|year = 2011\|isbn = 978-1-55652-954-2\|location = USA\|pages = 67–69\|url = https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA69 }}</ref> A sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century [[Sanskrit]]-language text ''[[Manasollasa]]''.<ref>{{cite book \|author=Michael Krondl \|title=Sweet Invention: A History of Dessert \|url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA41 \|year=2011 \|publisher=Chicago Review Press \|isbn=978-1-55652-954-2 \|pages=41–42 }}</ref>
Line 40:		Line 40:
	{{India-cuisine-stub}}		{{India-cuisine-stub}}
	{{Bangladesh-cuisine-stub}}		{{Bangladesh-cuisine-stub}}
			{{en-Wikipedia}}

49.36.113.123 at 11:14, 18 May 2021

2021-05-18T11:14:22Z

← Older revision		Revision as of 16:44, 18 May 2021
Line 17:		Line 17:
	\| other =		\| other =
	\|course=[[Dessert]]}}		\|course=[[Dessert]]}}
	'''Pantua''' ({{lang-bn\|পান্তুয়া}}) is a local confection from the [[Indian subcontinent]], notable in [[West Bengal]], [[Eastern India]] and [[Bangladesh]]. It is a traditional Bengali [[Indian sweets\|sweet]] made of deep-fried balls of [[semolina]], [[~~chhana~~]], milk, [[ghee]] and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. [[Rose water]], [[cardamom]] or other flavourings are sometimes added to the sweet.		'''Pantua''' ({{lang-bn\|পান্তুয়া}}) is a local confection from the [[Indian subcontinent]], notable in [[West Bengal]], [[Eastern India]] and [[Bangladesh]]. It is a traditional Bengali [[Indian sweets\|sweet]] made of deep-fried balls of [[semolina]], [[chhena]], milk, [[ghee]] and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. [[Rose water]], [[cardamom]] or other flavourings are sometimes added to the sweet.

	Pantua is very similar to the cheese-based fried sweet [[ledikeni]]. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder.<ref>{{cite book \|url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT743 \|title=The Oxford Companion to Sugar and Sweets \|author=Ishita Dey \|editor=Darra Goldstein \|publisher=Oxford University Press \|page=743 \|year=2015 }}</ref> The name ''ledikeni'' is a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed his ''pantuas'' specially prepared on the occasion of the birthday of [[Charlotte Canning, Countess Canning\|Countess Charlotte Canning]], wife of [[Viceroy\|Governor-General]] [[Charles Canning, 1st Earl Canning\|Charles Canning]].<ref>{{Cite book\|title = Sweet invention: A history of dessert\|last = Krondl\|first = Michael\|publisher = Chicago Review Press\|year = 2011\|isbn = 978-1-55652-954-2\|location = USA\|pages = 67–69\|url = https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA69 }}</ref> A sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century [[Sanskrit]]-language text ''[[Manasollasa]]''.<ref>{{cite book \|author=Michael Krondl \|title=Sweet Invention: A History of Dessert \|url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA41 \|year=2011 \|publisher=Chicago Review Press \|isbn=978-1-55652-954-2 \|pages=41–42 }}</ref>		Pantua is very similar to the cheese-based fried sweet [[ledikeni]]. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder.<ref>{{cite book \|url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT743 \|title=The Oxford Companion to Sugar and Sweets \|author=Ishita Dey \|editor=Darra Goldstein \|publisher=Oxford University Press \|page=743 \|year=2015 }}</ref> The name ''ledikeni'' is a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed his ''pantuas'' specially prepared on the occasion of the birthday of [[Charlotte Canning, Countess Canning\|Countess Charlotte Canning]], wife of [[Viceroy\|Governor-General]] [[Charles Canning, 1st Earl Canning\|Charles Canning]].<ref>{{Cite book\|title = Sweet invention: A history of dessert\|last = Krondl\|first = Michael\|publisher = Chicago Review Press\|year = 2011\|isbn = 978-1-55652-954-2\|location = USA\|pages = 67–69\|url = https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA69 }}</ref> A sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century [[Sanskrit]]-language text ''[[Manasollasa]]''.<ref>{{cite book \|author=Michael Krondl \|title=Sweet Invention: A History of Dessert \|url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA41 \|year=2011 \|publisher=Chicago Review Press \|isbn=978-1-55652-954-2 \|pages=41–42 }}</ref>

>Kingarthur581: added data

2020-09-26T12:41:46Z

added data

New page

{{short description|Bengali sweet}}
{{Use dmy dates|date=August 2019}}
{{Infobox food
| name = Pantua
| image = Pantua - Kolkata 2011-09-20 5431.JPG
| caption =Pantua
| alternate_name
| country = [[West Bengal]], [[India]]
| region = [[Bengal]] region of the Indian subcontinent
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]]
| creator =
| type = Confectionery
| served =
| main_ingredient = [[Semolina]], [[khoya]], milk, [[ghee]] and sugar
| variations =
| calories =
| other =
|course=[[Dessert]]}}
'''Pantua''' ({{lang-bn|পান্তুয়া}}) is a local confection from the [[Indian subcontinent]], notable in [[West Bengal]], [[Eastern India]] and [[Bangladesh]]. It is a traditional Bengali [[Indian sweets|sweet]] made of deep-fried balls of [[semolina]], [[chhana]], milk, [[ghee]] and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. [[Rose water]], [[cardamom]] or other flavourings are sometimes added to the sweet.

Pantua is very similar to the cheese-based fried sweet [[ledikeni]]. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder.<ref>{{cite book |url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT743 |title=The Oxford Companion to Sugar and Sweets |author=Ishita Dey |editor=Darra Goldstein |publisher=Oxford University Press |page=743 |year=2015 }}</ref> The name ''ledikeni'' is a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed his ''pantuas'' specially prepared on the occasion of the birthday of [[Charlotte Canning, Countess Canning|Countess Charlotte Canning]], wife of [[Viceroy|Governor-General]] [[Charles Canning, 1st Earl Canning|Charles Canning]].<ref>{{Cite book|title = Sweet invention: A history of dessert|last = Krondl|first = Michael|publisher = Chicago Review Press|year = 2011|isbn = 978-1-55652-954-2|location = USA|pages = 67–69|url = https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA69 }}</ref> A sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century [[Sanskrit]]-language text ''[[Manasollasa]]''.<ref>{{cite book |author=Michael Krondl |title=Sweet Invention: A History of Dessert |url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA41 |year=2011 |publisher=Chicago Review Press |isbn=978-1-55652-954-2 |pages=41–42 }}</ref>

Pantua is similar to [[gulab jamun]], and could be called a Bengali variant of that dish.<ref>{{cite book |author=Charmaine O'Brien |title=Flavours Of Delhi: A Food Lover's Guide |url=https://books.google.com/books?id=xeSXAAAAQBAJ&pg=PT145 |date=3 February 2003 |publisher=Penguin Books Limited |isbn=978-93-5118-237-5 |pages=145–}}</ref>

== See also ==
* [[Ledikeni]]
* [[Lyangcha]]

==Notes==
<references/>

{{Culture of West Bengal}}
{{Indian Dishes}}

[[Category:Sweets of West Bengal]]
[[Category:Bengali desserts]]
[[Category:Indian wheat dishes]]

{{India-cuisine-stub}}
{{Bangladesh-cuisine-stub}}