Friday, 12 June 2015

Sweet Potatoe Pantuas

Sweet Potato is one of my favourite vegetable. In Bengal ranga aloor  pantua (Sweet Potato Sweet dish) is very popularly made in every household. Sweet Potato is boiled, peeled and mashed. Then flour and milk powder is added and a dough is made. Small portion from the dough is then taken, Khoya is stuffed in the centre and then an oval shape is given to the dough. It’s then fried and added to the sugar syrup. It’s best eaten after 2 to 3 hours. 

For Sugar syrup
2 cups Sugar
2 cups Water
2 of Cardomom  pods

In a deep bottom pan, heat the water, bring it to boil and add the sugar.Stir it till the sugar melt away. Add 2 pinches of Cardomom powder to the syrup. Lower the heat and let it thicken till the syrup become really thick or should have two string consistency.

For the Sweet Potato Pantuas
500 grams Sweet Potato boil and mashed
2 tbsp Khoya or 3 tbsp Milk powder mixed in little water to form a dough
2 tbsp Milk powder
1/2 tsp Cardomom powder
2 tbsp All purpose Flour
A pinch of Salt
Ghee and oil mix for deep frying

Add flour, milk powder and salt to the mashed sweet potatoes. Knead it really well to form a smooth dough. Apply little ghee or oil on your palms.  Make equal portions and make lemon size balls.
Take Khoya. Add cardomom powder and mix it with Khoya or take the milk powder paste and add the cardomom powder and milk it.  Take one mashed potato ball. Flatten it, stuff it with a pinch of khoya or milk powder paste. Roll it tightly and make a smooth ball. Give it a oval shape. Repeat this process. Heat oil and ghee together. Lower the heat to the medium and deep fry the Pantuas.
Once fried to deep brown in color, add  the Pantuas in warm syrup. Let the Pantuas soak for some time in sugar syrup. Take a flat bottom dish, and keep the Pantuas in the dish. Pour in some syrup. Keep it for 2 hours before serving.

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