Pantua

Sweet: Make This Bengali Mithai For Kali Puja 2026

Pantua sweet is a much-loved Bengali delicacy known for its deep golden-brown exterior, soft centre and generous coating of fragrant sugar syrup. Looking like a cousin of gulab jamun, this traditional mithai has its own place in Bengali sweet-making, with recipes commonly using chhena, khoya and flour. It is a fitting dessert for festive gatherings, especially with Kali Puja around. During Kali Puja 2026, Bengali sweets can bring a familiar sense of celebration to family gatherings and festive meals. Pantua mithai is particularly enjoyable when served after a traditional meal or alongside other Bengali favourites. The secret to a good pantua lies in the dough and in the temperature at which you fry it. Fresh chhena adds softness, khoya adds richness and a little flour helps bind the ingredients together. The shaped sweets are fried until they are evenly cooked before being soaked in cardamom-flavoured sugar syrup. If you are exploring how to make pantua at home, focus on using well-drained chhena and maintaining a steady, moderate frying temperature. These small details help the pantua absorb the syrup while retaining its shape and soft centre.