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'''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]], [[ | '''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> | ||