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Ingredients:
Mishti Alu - 200g
Maida - 2 tbsp
Kheer - 1 tbsp
Sugar - 1 cup
Water - 1 cup
Oil - 1/2 cup for deep frying
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Pantua Preparation:
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Boil mishti alu/ranga alu, peel, and mash.
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To it add maida and mix. Divide into 12-14 round
balls.
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Divide 1 tbsp kheer into 12-14 (as many as the number
of balls prepared above) very small balls.
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Stuff the mishti alu/ranga alu balls with kheer.
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Heat oil and deep fry the balls to reddish brown on
medium heat.
Do not cook on low heat since it may loosen the
binding. Unlike gulab jamun, the ranga alu pantuas do not increase in size
when fried. So the size of the balls should be as big as desired for
serving.
Syrup/Rosh
Preparation:
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To 1 cup sugar add 1 cup water. Let come to boil and
continue to boil for 10 minutes on low heat.
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Then add fried pantuas/fried balls to the hot syrup.
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Keep aside to let the pantuas/balls absorb syrup, at
least 30 minutes required for soaking prior to serving.
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