“Pantua: Indian-style cheese and syrup-filled dumplings”

Ingredients

• 150 g of chhena (Indian fresh cheese)
• 100 g of khoya (reduced milk)
• 2 tablespoons of flour
• 1 tablespoon of semolina, previously soaked
• A pinch of baking soda
• 1 tablespoon of ghee
• 4 to 5 cardamom seeds
• 400 g of sugar
• 400 ml of water
• 300 ml of frying oil paint

In a bowl, knead the chhena by hand until it is soft and pliable. Similarly, soften the khoya.

Please wait a moment, then add the soaked semolina.

Add the flour and knead. Once the mixture is uniform, add the ghee and knead again for one to two minutes.

Add the baking soda. Once the dough is smooth, form small balls.

In a saucepan, prepare a syrup using the sugar and water, don’t forget the cardamom.

Heat the oil paint in a separate pan over low to medium heat, and fry the meatballs until they are golden brown.

Immediately immerse them in the syrup after they are removed from the oil paint.

Let them soak for at least 1 hour in the syrup.