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Writer's pictureSoma Das

Langcha!

Langcha is a delicious Bengali sweet that resembles a deep-fried donut soaked in sugar syrup. It’s similar to gulab jamun but has a distinct flavor and shape.I made it for the Diwali celebrations.



Ingredients :


For the Dough:

  • 1 cup Chana /Paneer

  • 1/2 cup khoya (milk solids), grated

  • 2 tablespoons maida (all-purpose flour)

  • 1 tablespoon semolina ( suji)

  • 1 tablespoon sugar

  • 1 tablespoon ghee or clarified butter

  • A pinch of baking soda

  • Ghee or oil for deep frying

For Sugar Syrup:

  • 1 ½ cups sugar

  • 2 cups water

  • 2-3 cardamom pods, crushed




Instructions

  1. Prepare the Sugar Syrup:

    • In a pan, combine water, sugar, and cardamom pods. Boil until the sugar dissolves, then simmer for about 5 minutes until it becomes slightly sticky.

    • Set aside and keep it warm.

  2. Make the Dough:

    • In a mixing bowl, combine Chana, khoya, flour, semolina, sugar,ghee and baking soda.

    • Gently knead the mixture until smooth, adding a teaspoon of water if needed. Avoid over-kneading to keep the texture light.

    • Divide the dough into small portions and shape each into a cylindrical or oval.


  3. Frying the Lengcha:

    • Heat ghee or oil in a deep pan on low heat.

    • Fry the lengcha pieces in batches, making sure they turn golden brown evenly. Keep the flame on low to ensure they cook thoroughly without burning.

    • Once fried, drain on paper towels.

  4. Soak in Sugar Syrup:

    • Drop the fried lengcha into the warm sugar syrup and let them soak for at least 30 minutes to an hour, allowing them to absorb the syrup.

  5. Serve:

    • Serve the lengcha warm or at room temperature. Enjoy this sweet, syrupy treat!



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