Pantua
 Pantua | |
| Jinis | Confectionery |
|---|---|
| Ajangan | Dessert |
| Panggonan asal | West Bengal, India |
| Tlatah utawa praja | Bengal region of the Indian subcontinent |
| Olah-olahan nasional gegayutan | India, Bangladesh |
| Woworan pokok | Semolina, khoya, milk, ghee and sugar |
 Buku masakan: Pantua  Médhia: Pantua | |
Pantua (basa Banggala: পান্তুয়া ) minangka gula-gula lokal saka anak bawahan India, misuwur ing Benggala Kulon, India Wétan lan Bangladesh . Iku tradisional Bengali manis digawe saka bal jero-goreng semolina, chhana, susu, ghee lan sirup gula. Pantuas wernane wiwit coklat pucet nganti meh ireng, gumantung saka suwene anggone nggoreng. Banyu mawar, kapulaga utawa rasa liyane kadang ditambahake ing rasa manis.
Pantua mirip banget karo ledikeni manis goreng adhedhasar keju. Fitur khas ledikeni yaiku sirup gula cair bubuk bubuk kapulaga sing entheng. [1] Jeneng ledikeni minangka terjemahan saka "Lady Canning" lan pisanan digunakake dening penganut Bhim Chandra Nag, nalika dheweke ngganti jeneng pantuas sing disiapake khusus nalika ulang taune Countess Charlotte Canning, garwane Gubernur Jenderal Charles Canning . [2] Manis sing mirip banget karo pantua modern lan ledikeni, nanging digawe saka glepung beras, ditulis ing teks basa-basa Sansekerta Manasollasa ing abad kaping-12. [3]
Pantua padha karo gulab jamun, lan bisa diarani varian Benggali sajian kasebut
. [4]
Cathetan
[besut | besut sumber]- ↑ Ishita Dey (2015). Darra Goldstein (èd.). The Oxford Companion to Sugar and Sweets. Oxford University Press. kc. 743.
- ↑ Krondl, Michael (2011). Sweet invention: A history of dessert. USA: Chicago Review Press. kc. 67–69. ISBN 978-1-55652-954-2.
- ↑ Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. kc. 41–42. ISBN 978-1-55652-954-2.
- ↑ Charmaine O'Brien (3 February 2003). Flavours Of Delhi: A Food Lover's Guide. Penguin Books Limited. kc. 145–. ISBN 978-93-5118-237-5.