2 cup full cream milk
juice from 1 large lemon
1 cup sugar
1 cup water
1 1/2 tbsp flour
4/5 cup full cream milk
1/2 tsp cardamom powder
1 tablespoon raisins
3/5 cup clarified butter or ghee for frying
½ teaspoon baking soda
For cheena preparation boil, 2 cup milk and curdle it by adding lemon juice; keep stirring it continuously.
Drain curdled liquid through a thin muslin cloth, squeeze the cheena and wash it under running tap water. Drain off excess water. Set aside.
In a separate bowl mix sugar, flour, 1 tsp of ghee, baking soda, and cardamom powder. Stir well to combine.
Combine sugar mixture and curdled milk. Knead well. The final result should be smooth and soft dough.
Use the palms of your hands to make equal small round balls and press in the center of each to form a crater.
Press one raisin into the crater of each dough ball.
To make sugar syrup, add sugar to water, and bring it to boil. To this add the 4/5 cup milk and continue boiling.
Keep stirring and allow to simmer for about 20 minutes or until desired consistency is reached. Remove from heat and set aside.
In a deep pan, heat ghee or clarified butter. Deep fry dough balls on medium flame until golden brown. Transfer them while still warm to the sugar syrup. Allow to soak for about 2-3 hours before serving.
Pantua are deep fried cottage balls served in milk syrup. The golden brown colour that it gets from deep frying adds that appealing look and texture to it.