What is Pantu? Bengali Sweet is often wrong for Gulab Jamun

When it comes to Bengali sweets, there is a possibility that your brain jumps into a cool vessel of mythological rosogola or mission. There is no doubt, both of them are worth love, but there is much more than the common favorite for Bengali Mitai. A dessert that is definitely entitled to its own fan base is Pantu. Ask any Bengali, and they will say it directly – Rosogola and Pantu are like sweet brothers and sisters. At first glance, Pantu can confuse anyone unfamiliar. Round, deeply fried for a golden brown, and soaked in the syrup, it is almost right -like Gulab Jamun. But whoever has tasted both, will tell you – they are not at all.

Pantua and Gulab Jamun can look like sweet cousins ​​from different families – one from Bengal and the other in North Indian (Mughal) traditions. In this piece, we are diving into Pantu’s rich story and why it is often going wrong for our northern Indian Luklaic, Gulab Jamun.

Also read: Mishti Doi: How to make this popular Bengali sweets at home

Pantu vs. Gulab Jamun: Same Sweet Stretch, Totally different identity

On the first bite, the pantu and gulab jamuns can feel similar, but take a close look and you will look at some major differences that give each sweet your place in Indian sweet culture.

– Material makes all differences:

Gulab jamun is usually made with khoya and is a sign of rose (rose) for the fragrance. On the other hand, Pantua is made with chhana (chhena) or curd milk and contains a punch of illicit that separates it.

– Chinese Syrup Talk:

Yes, both sweets make a deep dive into Chinese syrup. But if you look closely, Gulab Jamun Syrup is more thicker and more cling than the light syrup used for pantua.

– Texture Czech:

Since Gulab uses Jamun Khoya and uses Pantua Chhena, the final bite seems different. Pantua is soft with a light rash, while Gulab is rich and creamier inside the jamun.

Also read: 5 signs of a true Gulab Jamun Lover

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A look at the story behind Pantua

Like Rosogola, Pantu is a glorious result of Chhena innovation of Bengal. In the 16th century, the Portuguese reached Bengal and introduced the idea of ​​curd of milk with lemon or other acidic components. As a result, Chhena opened endless ideas for Bengali sweet-makers (known as Moyra).

Food historian Katie Achaya states that curd milk brought a wave of creativity to the scene of Bengal’s dessert, leading to a reputed shadow of Rosogola, Sandesh and later, Pantua.

Michael Krondal, in his book Sweet Invention: A History of Desert, mentions a dessert similar to Pantua, but was built with rice flour, 12th -century Sanskrit text in Mansolasa, by Chalukya King Someshwara III.

Food blogger and cultural crossgler Indrajit Lahiri also noted that the origin of the name Pantua is still slightly blurred. Some people say that it comes from Panitua, while others connect it to Panitoba, ‘Toba’ means ‘down’. He says how this name can come from sweet drowning in light syrup.

Pantu in Bengali houses and ceremonies

For Bengalis, Pantu looks like a home. Step into any Bengali house or sweet shop, and you will spot plump, syrup pantua on full performance. It is in weddings, festivals, puja bhogs, and even when relatives fall out of negligence. Pantu has his own army of his own army. But unlike Gulab Jamun, it never became a nationwide go-to. Instead, Pantua proudly remains local, with strong roots and an emotional bridge for every Bengali.

Also read: How to make Rasgulla at home like your local sweet shop (inside)

Representation Ledicaini – Penthly Popular Cousin of Pantua

One of the most prestigious versions of Pantua is Ledicaine – a long -sized sweet with a backstory. Legend says it was made as a tribute to Lady Charlotte Canning, wife of the then Governor-General of India. Over time, the name developed in Ledicaini – a mixture of ‘Lady’ and ‘Canning’ with a Bengali turn.

Pantu and Gulab Jamun can share some sweet similarities, but their travel, material and cultural identity are very different. What brings them together is a common history of change, food innovation and regional traditions. So, next time you look at a Bengali Mitai shop, just stay in Rosogulla, try Pantua and see what it makes special.