Bengalis has a long list of festivals and we celebrate them by heart and soul on full blast. Among them “durga puja” is the main festival of Bengali. .In West Bengal this festival is celebrated very gorgeously. But throughout the world this festival is very famous. As a Bengali I very much love my festival,Durga puja.
In my childhood I was too attached to this puja .My Grandma’s brother first started a puja in a small place besides our house. He was the main organizer of that puja and the responsibility of all preparation of God’s puja was on women of our house. In that case my Grandma’s maa leaded all things. I was the little helper of them at that time. I loved to do this work and gained the great reputation of mine about this. Grandma’s maa, Bhaloma(we called her as Bhaloma means good maa) taught me steps to do puja’s work, like how to clean Durba grass, Bel pata(which need for puja and traditional occasions),how to arrange the naibedda, paner khili etc. Those all sweet memories related to puja still alive in my mind.
Bhogh(foods for GOD) were used to made in the balcony attached to the mandir. We (all kids) used to play on the rooftop and my maa, grandma,khuchi didi together used to make luchi in pure ghee ,round shaped potato fry and coconut ladoo and pantua, which is always my favorite but I never tried to make this before. Always wait for a grab J.
Time flies. Now I am a passionate cook and a loving mother .Experimenting with cooking and successfully doing different recipes and dishes release my stress and make me happy. This time going to share my experiment about making Traditional Bengali sweet called Pantua with you all.
For making dough:
· Homemade mawa from 1ltr. Of milk
· Homemade chana of 1 ltr. Of milk
· Sugar powder -2 tsp.
· Nutmeg powder -1/8th tsp.
· Black cardamom – 1/4th tsp.
· Baking soda – 2 pinch
For sugar syrup:
· Sugar- 1 ½ cup
· Water -3 cup
· Green cardamom -2
· Kesar stands-3-4 no
· White oil or ghee for dip frying Pantuas
· In a Kadai first put all ingredients of sugar syrup and mix. Now switch on the gas flame. Stir constantly till the sugar is melting.
· Boil this syrup for 10 -15 minutes. The syrup will not be too thin or too thick. If it is too thick, can’t go inside the fried Pantua .Syrup will be perfect when it can make one string. You can check it in taking inbetween your thumb and pointer finger.
· Remove from heat and keep aside to bring its temperature like a room temperature.
· Now for making dough in a flatten plate first take Chana and with your end of plum kneed it well. It will take 8-10 minutes to be smooth and fine texture.
· Now mix all others ingredients mentioned for making dough. Kneed it well for more 7-8 minutes. It will be too smooth. Then make balls in equal size.
· Fry the balls in low heat, when it will be brown in colour, remove from heat
· Soak in prepared sugar syrup at least 5-6 hours by which the syrup can go inside the balls and make the Pantua perfect, otherwise it will be hard.