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ROSHOGOLLA AND PANTUA

2020-02-25
Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; the present-day states of Odisha and West Bengal have variously claimed to be its birthplace. In 2015, a committee formed by the government of Odisha asserted that the sweet had originated in Odisha,[1] where it is offered at the Puri Jagannath Temple.[2] In 2016, the West Bengal government applied for a Geographical Indications (GI) tag for the variant called "Banglar Rosogolla" (Bengali Rasgulla), clarifying that the Bengal and Odisha variants were different in "both in colour, texture, taste, juice content and method of manufacturing."[3] In 2017, when West Bengal got its Rosogolla's GI status, the Registry office of India clarified that West Bengal was given GI status for Banglar Rosogolla and Odisha can claim it too if they site the place of origin of their variant along with colour, texture, taste, juice content and method of manufacturing.[4][5] In 2018, Odisha government applied for GI status for "Odisha Rasagola" (Odia Rasgulla), which got approved by GI Registry of India and subsequently Odisha got its own Rasagola's GI status on 29 July 2019. Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in eastern India and Bangladesh. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. Rose water, cardamom or other flavourings are sometimes added to the sweet. Pantua is very similar to the cheese-based fried sweet ledikeni. The distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder.[1] The name ledikeni is a rendition of "Lady Canning" and was first used by confectioner Bhim Chandra Nag, when he renamed his pantuas specially prepared on the occasion of the birthday of Countess Charlotte Canning, wife of Governor-General Charles Canning.[2] A sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century Sanskrit-language text Manasollasa.[3] Pantua is similar to gulab jamun, and could be called a Bengali variant of that dish.