Pantua

Instructions

1. Prepare the dough
   In a large bowl, crumble the khoya until smooth. Add the all-purpose flour, semolina, baking powder, cardamom powder, and ghee. Mix well and knead to form a soft, smooth dough. Cover with a damp cloth and let it rest for 15 minutes.
2. Shape the pantua
   Divide the dough into equal portions and shape them into oval or cylindrical shapes. Traditional pantua is usually elongated rather than round. Ensure the shapes are smooth without any cracks.
3. Prepare the sugar syrup
   In a wide pan, combine sugar and water. Bring to a boil and simmer until the syrup reaches a one-string consistency (when a drop of syrup forms a single thread between your fingers). Add saffron strands and rose water. Keep the syrup warm.
4. Fry the pantua
   Heat oil in a deep pan on medium-low heat. The oil should not be too hot, or the pantua will brown quickly without cooking inside. Gently slide the shaped dough into the oil and fry until they turn golden brown, turning occasionally for even cooking. Fry in batches to avoid overcrowding.
5. Soak in syrup
   Immediately transfer the fried pantua into the warm sugar syrup. Allow them to soak for at least 2 hours, preferably overnight, to absorb the syrup completely.
6. Garnish and serve
   Carefully remove the pantua from the syrup, garnish with chopped pistachios, and serve warm or at room temperature. The pantua should be soft, juicy, and fully infused with the sweet syrup.