Langcha Bengali Sweet

Preparation time
20 mins
Cooking time
40 mins
Difficulty
moderate
Serves
4 people
Meal course
Dessert
Posted by
Posted on
200 grams
Homemade Cottage Cheese (Chana/Chena)
100 grams
Solidified Milk (Khowa/Mawa)
2 Tbsp
Flour (Maida)
5 medium
Green Cardamom (Powdered)
1 to deep fry
Oil
1 Tbsp
Ghee
1/4 Tsp
Baking powder / Soda
2 cup
Sugar
4 cup
Water
6 medium
Green Cardamom
Langcha Bengali Sweet

Langcha is a Bengali sweet.

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Sangita

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  1. Take a heavy bottom pan, add water and sugar to make the sugar syrup
  2. Keep the heat to medium and stir well
  3. As the sugar dissolves completely and it boils reduce the heat
  4. Break few green cardamoms and add to the syrup
  5. Mash the grated khowa till smooth on a clean dry plate
  6. Similarly mash the home made cottage cheese till it is smooth
  7. Mix together the khowa, chena, ghee, baking powder, cardamom powder and 2 tbsp flour
  8. Use your palm to mix all these together
  9. Mix till there is no lumps and the mixture does not stick to you finger
  10. Cover the dough with a kitchen towel and rest it for 10 mins
  11. Make equal size round balls out of the dough
  12. Now shape them into long cylindrical shapes, the shape of Langcha
  13. Roll the dough with your palms on a plate to shape them evenly
  14. Take a kadai or pan, heat oil
  15. When the oil is hot remove the pan from the heat or if you are using a gas oven just turn off the heat, wait for few minutes(1-2min)
  16. Add the langcha
  17. Return the pan to heat, keep the heat to lowest possible temperature
  18. Fry the langchas evenly till you get a dark brown color
  19. The langcha will tend to float so keep them dipped in oil turn for a even cooking
  20. But do not overcook or burn them
  21. As you will fry the langcha they will increase in size so either use a large pan or fry in small batches
  22. Take out the fried langcha on a paper towel lined plate, keep there for 30 sec and dip them into hot sugar syrup
  23. The syrup must be hot
  24. Let it soak for 1 hr
  25. You can keep them in the syrup or you can take them out of the syrup and store as dry langcha
  26. Serve warm with the garnishing of grated khowa or chopped dry fruits
  27. You can also serve with vanilla ice-cream

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