Aarong Dairy's Pantoa is a traditional Bangladeshi sweet, available in a 1 kg package containing approximately 20 pieces.

Ingredients:

While the specific recipe used by Aarong Dairy isn't publicly disclosed, Pantoa is typically made from:

Chhana (Curdled Milk): The base ingredient, providing a rich texture.

Flour: Often wheat flour or semolina, added to bind the mixture.

Sugar: Used both in the dough and in the syrup for sweetness.

Ghee or Oil: For deep-frying the sweet balls.

Cardamom: Sometimes added for flavor.

Preparation Process:

Dough Preparation: Chhana is mixed with flour and a small amount of sugar to form a smooth dough.

Shaping: The dough is divided into small portions and rolled into round balls.

Frying: These balls are deep-fried in ghee or oil over medium heat until they turn a deep brown color.

Soaking: The fried balls are then soaked in a warm sugar syrup, allowing them to absorb the sweetness and become soft and juicy.

Usage:

Pantoa is commonly enjoyed as a dessert or during festive occasions. It can be served at room temperature and is often included in assortments of traditional sweets during celebrations.

Benefits:

Energy: High in sugar and carbohydrates, providing a quick energy boost.

Calcium and Protein: Derived from dairy ingredients, contributing to calcium and protein intake.

Due to its high sugar content, it's advisable to consume Pantoa in moderation, especially for individuals monitoring their sugar intake.

Storage Recommendations:

Shelf Life: Check the packaging for the manufacturer's recommended shelf life.

After Opening: Once opened, it's best to consume the sweets within a day or two.

Refrigeration: If not consumed immediately, store the remaining Pantoa in an airtight container in the refrigerator to maintain freshness.

Net Weight : 1 kg.