Rangalur Pantua Or Sweet Potato Gulab Jamun
Pantua is the Bengali version of famous Indian sweet Gulab Jamun. Soft dumplings are deep fried in Ghee and the soaked in sugar syrup. Today I'm going to share the recipe of Rangalur Pantua, that means Sweet Potato Gulab Jamun. In this recipe, boiled sweet potatoes will be used instead of Paneer.
This way my Grand mom used to make Pantuas at home during winter. She used to put Scraped Coconut filling inside the Pantuas. I didn't do in this recipe. This recipe will make 15 Pantuas. Let's see my version of Rangalur Pantua below.
Ingredients for Rangalur Pantua
Preperation steps for Rangalur Pantua
First we have to make the syrup. Take a big sauce pan, add sugar, water & green cardamom and bring everything to a nice boil. Boil till the syrup looks nice n thick. If you want may use Patali or nolen gur instead of sugar. It will add a nice flavour to the Pantuas and tastes great in winter.
Take the mashed sweet potato in a bowl, add rice flour, maida, khoya and mix well to make a soft dough. If the dough is little harder, add 1 or 2 tablespoons of fresh cream and make it soft. If the dough is watery, add some maida and make it soft n smooth.
Now make approx. 15 balls from the dough and keep aside. Take each ball, make a small hole using your finger, put some chopped nuts, saffron, sugar crystal & a seed of black cardamom. Close the hole nicely and keep aside the dumpling, covered with damp cloth. In this way make the rest dumplings and keep covered for frying later.
Take a deep frying pan & heat Ghee or Oil or Both ghee and oil, and deep fry the balls on low heat till they become golden brown. Take the golden fried dumplings out of the pan and drop into the sugar syrup immediately.
Serve hot to taste it soft like cotton candy, it will melt in mouth.