Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup orange juice
- 1/4 cup ghee
- 1/2 tsp cardamom powder
- Oil for deep frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, semolina, sugar, baking powder, baking soda, and salt.
2. Add the milk, orange juice, ghee, and cardamom powder to the dry ingredients. Mix well to form a smooth batter.
3. Cover the bowl with a lid or plastic wrap and let the batter rest for 30 minutes.
4. Heat oil in a deep fryer or heavy-bottomed pot over medium heat.
5. Using a small cookie scoop or spoon, drop small portions of the batter into the hot oil.
6. Fry the pantuas until they turn golden brown on all sides. Use a slotted spoon to remove them from the oil and drain on paper towels.
7. Repeat the process until all the batter is used up.
8. Serve the orange pantuas warm or at room temperature.
Time:
Preparation time: 10 minutes
Resting time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 350°F (180°C)
Serving size:
Makes about 20-25 pantuas
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 75mg
Total carbohydrates: 15g
Dietary fiber: 0.5g
Total sugars: 7g
Protein: 2g
Substitutions for ingredients:
- Semolina can be substituted with fine cornmeal or rice flour.
- Ghee can be substituted with melted butter or vegetable oil.
- Orange juice can be substituted with any other citrus juice.
Variations:
- Add a pinch of saffron to the batter for a fragrant and colorful twist.
- Stuff the pantuas with a sweetened coconut or nut filling before frying.
- Drizzle the pantuas with a simple syrup flavored with orange zest and cardamom.
Tips and tricks:
- Make sure the oil is hot enough before frying the pantuas to ensure they cook evenly and don't absorb too much oil.
- Don't overcrowd the fryer or pot with too many pantuas at once, as this will lower the oil temperature and result in soggy pantuas.
- Use a small cookie scoop or spoon to portion out the batter for uniform-sized pantuas.
Storage instructions:
- Store the orange pantuas in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the pantuas, place them on a baking sheet and warm them in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Arrange the orange pantuas on a platter and dust them with powdered sugar.
- Serve the pantuas with a dollop of whipped cream or vanilla ice cream.
- Garnish the pantuas with chopped pistachios or almonds.
Pairings:
- Serve the orange pantuas with a hot cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Yogurt or raita
- Spicy chutney or dip
Troubleshooting advice:
- If the pantuas are too dense or heavy, try adding a little more milk or orange juice to the batter to lighten it up.
- If the pantuas are too oily, make sure the oil is hot enough before frying and drain them well on paper towels after frying.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent bacterial growth.
- Use a slotted spoon to remove the pantuas from the oil to avoid burns.
Food history:
- Pantua is a popular Bengali sweet made from deep-fried dough balls soaked in sugar syrup.
- The addition of orange juice in this recipe adds a tangy twist to the traditional pantua.
Flavor profiles:
- The orange pantuas are sweet, tangy, and fragrant with hints of cardamom.
Serving suggestions:
- Serve the orange pantuas as a dessert or snack.
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Region: Bangladeshi