Bengali Pantua with Coconut-Khoya Filling

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Pantua is the beloved Bengali cousin of gulab jamun, distinguished by its fresh chhena base, a delicate semolina crumb, and a richly flavored khoya-coconut center. These glossy dumplings are gently fried until deep amber, then steeped in warm saffron-cardamom syrup until they swell with sweetness. Each bite offers a tender milky shell, a soft nutty heart, and the floral perfume of saffron.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 16 gFat
• 9 gSaturated Fat
• 55 gCarbs
• 1 gFiber
• 42 gSugar
• 7 gProtein
• 85 mgSodium
• 180 mgPotassium
• 220 mgCalcium
• 1 mgIron
• 1 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the dough

• 2 cups fresh chhena or well-drained paneer, crumbled finely
• 3 tablespoons fine semolina (sooji)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground green cardamom
• 1 pinch fine sea salt

For the khoya-coconut filling

• 1/3 cup crumbled khoya (or grated dry coconut, lightly toasted)
• 2 tablespoons powdered sugar
• 1/4 teaspoon ground cardamom
• 1 tablespoon finely chopped pistachios

For the saffron-cardamom syrup

• 2 cups granulated sugar
• 1 1/2 cups water
• 1/2 teaspoon saffron strands, gently crushed
• 4 green cardamom pods, lightly crushed
• 1 teaspoon rose water (optional)

For frying and garnish

• 2 cups ghee or neutral oil, for deep frying
• 1 tablespoon slivered pistachios
• A few saffron strands, to finish

Directions

1. Prepare the filling by combining khoya, powdered sugar, cardamom, and pistachios in a small pan; cook over low heat 2-3 minutes until it forms a soft, pliable paste. Cool completely before using.
2. Knead the crumbled chhena on a clean surface for 4-5 minutes until smooth and completely free of granules. Add semolina, flour, baking powder, cardamom, and salt; gently bring together into a soft, just-holding dough. Do not overwork.
3. Divide the dough into 18 equal portions and roll each into a smooth ball. Flatten lightly between your palms, place about 3/4 teaspoon of filling in the center, enclose, and re-roll into a crack-free ball.
4. Heat ghee or oil in a heavy pan to 300°F (150°C). Fry the dumplings in small batches, stirring gently and constantly, for 7-9 minutes until evenly deep golden-brown. They should sizzle very softly, never aggressively.
5. Remove with a slotted spoon and drain on paper towels; rest 3 minutes before adding to syrup.
6. Meanwhile, make the syrup: simmer sugar and water for 8-10 minutes until slightly sticky between your fingers. Stir in saffron and crushed cardamom pods; keep warm over very low heat.
7. Add the warm (not hot) fried Pantua to the warm syrup and let them soak for at least 25-30 minutes, turning once, until they look plump and glossy.
8. Warm the syrup with rose water just before serving. Spoon the dumplings into bowls with a generous ladle of syrup and garnish with slivered pistachios and a few saffron strands.
9. Serve warm for the silkiest texture, or at room temperature as a festive finish to a Bengali meal.

Cook’s Notes

• Keep frying temperature low and steady; if the oil is too hot the dumplings will darken before the chhena inside cooks through.
• If store-bought paneer is slightly moist, wrap it in cheesecloth and press under a weight for 30 minutes to remove excess whey before crumbling.
• Warm the syrup gently when adding fried Pantua; pouring them into boiling syrup can cause splits or leaks in the dumplings.
• For best flavor, make the Pantua at least 2 hours ahead so the saffron and cardamom fully perfume the chhena.
• Khoya can be swapped with an equal amount of sweetened grated coconut for a coastal Bengali variation.

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