How to make Pantua - Delecious local confection of eastern South Asia

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Mawa (khoya) (मावा/ खोवा )

Cuisine : Bengali

Course : Desserts

Pantua Recipe Card


English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Pantua checkout Paneer Tiramisu, Cottage Cheese and Carrot Cake. You can also find more Desserts recipes like Walnut Chocolate Fudge, Shankerpali, Kanik Dinkache Ladoo, Matar Ki Kheer.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Pantua Recipe

  • Paneer (cottage cheese) grated 250 grams

  • Mawa (khoya) grated 150 grams

  • Sugar 2 cup

  • Refined flour (maida) sieved 3 tablespoons

  • Green cardamom powder 1/2 teaspoon

  • Oil to deep fry

  • Rose water 1/2 teaspoon


Step 1

Mix sugar with three and half cups of water and make a syrup over low heat. Mix paneer and khoya into a smooth dough.

Step 2

Gradually add flour and green cardamom powder and knead well into a soft dough. Divide into fifteen oblong portions. Heat sufficient oil in a kadai and fry the pieces, two at a time, very carefully, till evenly browned.

Step 3

Place sugar syrup on low heat to warm it up. Add rose water Soak the fried pantuas in it for at least half an hour. Serve either hot or cold.