Pantua: A nostalgic bite of Bengal’s festive sweet culture

May 22, 2025 Siddhartha Jana

A sweet symbol of celebration

Pantua isn’t just dessert—it’s a nostalgic part of Bengali celebrations, served during pujo, weddings, and festivals, cherished for its richness and history. Source: Canva

Historical roots in ancient texts

Pantua's origins trace back to the 12th-century Sanskrit text Manasollasa, where an early version was made using rice flour, chhena, and ghee. Source: Canva

Evolution of ingredients

Over centuries, rice flour was replaced by wheat flour in Bengal, leading to the modern version of Pantua that is dense, rich, and syrup-soaked. Source: Wikimedia Commons

Meaning behind the name

The word “Pantua” may come from Bengali words “Panitua” or “Panitoba,” hinting at the sweet’s tendency to sink in syrup, reflecting its name. Source: Canva

Pantua vs Gulab Jamun

Unlike gulab jamun made from khoya, Pantua uses chhena and semolina, giving it a darker, denser texture with a more caramelized and intense flavour. Source: Canva

Preparation process

Pantua is made by kneading chhena and semolina, frying the balls until dark brown, then soaking them in aromatic sugar syrup with rose, saffron, or cardamom. Source: Wikimedia Commons

Delightful variations

From saffron-infused syrup to nut-filled centres, Pantua has many variations. “Ledikeni,” a cylindrical version, is named after Lady Canning. Source: Wikimedia Commons

A must-try Bengali classic

Pantua is a timeless dessert with deep cultural roots and a rich flavour profile. For food lovers, it’s an essential experience of Bengali cuisine. Source: Wikimedia Commons

Red vs Green apples: Which is better for your gut? Red vs Green apples: Which is better for your gut?