Dol or Holi made me dish up few of our very old ritual sweets /savoury items. Today’s sweet dish has a peculiar name called as Lady Kenny . Legend has it that during the beginning of 19th century in Bengal, wife of the Viceroy Lord Canning had visited a suburb of Calcutta where elaborate arrangements were made to welcome her to the local Zamindar ( Landlord’s) house. Amongst many lavishly laid food items the Lady Canning liked a particular sweet very much. This sweet resembled a Gulab Jamun in its stretched Avatar. So pleased was the Lady with the sweet that she asked for more of it and as a tribute to her , it was named after Her Excellency Lady Canning ( Lady Kenny pronounced in Bengali).
NOTE:- The Pantua and Lady Kenny are very similar, except that the latter has a raisin inside it and coated in castor sugar.
Recipe Source: Minakshie DasGupta's The Bengal CookbookIngredients:
500 gms Channa /chenna
150 gms sooji /semolina
1 tsp Ghee
3/4 cup Sugar
Pinch of Cardamom powder
Oil/ghee for frying
For Sugar Syrup
2 cups Sugar
1 cup Water
2-3 Green cardamoms
In my next post I will show how to make Chenna/ chana for full cream milk. Here I have used homemade chenna.
To proceed knead the channa, suji well with your fingertips till it turns into pliable state. Add ghee to make the dough smooth and soft. Add sugar and knead lightly for next 10 minutes. Divide the channa into approximately 12 equal portions. Roll them to form smooth round balls.
In between make sugar syrup by adding sugar and water and put the vessel on low flame. Stir constantly till the sugar is dissolved and the mixture is clear. Check the consistency of the syrup, once you get single thread consistency, remove from fire. Keep aside.
|Check the center one...it's coated with castor sugar....I don't like the extra sweetness so beside applying it on 2-3 I skipped the process|
If you enjoyed this post and would love to read our posts regularly then you may LIKE our facebook page. You can also contact me via email: email@example.com