Kalajamun Pantua

i.Kalajamun

As the name reflects, it is also a khoa based sweet round in shape like gulabjamun but its colour is too dark, almost black like Jamun Fruit. It is also called as Kalajam in certain parts of India. This sweet is sold without syrup. Its method of manufacture is very much similar to that of gulabjamun with the exception that it is deep fat fried at very high temperature for longer time, which results in too dark colour. The surface of kalajamun is hard with surface crust whereas the inside is soft and granular with stuffing. Kalajamun is packaged and stored without sugar syrup.

 

ii.Pantua

Pantua has its origin in the eastern region of India. Its appearance is similar to gulabjamun but the ingredients used are different. The dough of pantua is made of a mixture of khoa and chhana, along with other ingredients such as maida and baking powder. According to one method it consists of chhana and khoa (40% each),maida (3%), arrowroot (3%), suji (3%), ground sugar (0.6%) and baking powder (0.3%). The method of manufacture of pantua is almost same as of gulabjamun.The ingredients are properly kneaded to form dough of smooth consistency with about 40% moisture. Spherical balls of about 12 grams are prepared and fried in vanaspati ghee at 120oC and after obtaining deep brown colour are transferred to hot sugar syrup (60oC) having concentration of 55o Brix. The composition of pantua prepared by this method and of market samples is shown in Table 3.5. Since chhana is added along with khoa, the texture of pantua has more spongy and chewy characteristics than that of gulabjamun.

Comparative chemical composition of pantua