Name: Langcha( A sweet dish from Bengal) recipe by usashi mandal at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 cup Whole milk; 1 tbsp semolina/suji/rawa; 1 cup mawa milk powder; 1/2 cup all purpose flour/maida; 1/8 tsp Baking Soda; 1 tsp cardamom powder; 1 tsp Yellow food color; 2 cups sugar; 2 1/2 cup water; 1 tbsp powdered sugar; 1 tsp Chopped pistachio; Vegetable oil/ ghee for frying

ABOUT Langcha( A sweet dish from Bengal) RECIPE

Sweets are very important in Bengali's food culture, especially in festivities and ceremonies we can imagine without sweet dish.Bengal is famous for variety of sweets like Rasogolla,Chanar pulao, Jalbhara sandesh, Nalengurer sandesh,kalojam, Langcha is one of them,it is kind of gulab jamun/ledikeny but shape wise different. In West Bengal district of Bardhaman a town called Shaktigarh is famous for this sweet.

Ingredients Serving: 6

1 cup Whole milk
1 tbsp semolina/suji/rawa
1 cup mawa milk powder
1/2 cup all purpose flour/maida
1/8 tsp Baking Soda
1 tsp cardamom powder
1 tsp Yellow food color
2 cups sugar
2 1/2 cup water
1 tbsp powdered sugar
1 tsp Chopped pistachio
Vegetable oil/ ghee for frying

Instructions

Making sugar syrup:- In a big pan add 2 cups of sugar and 2 1/2 cups of water, boil until sugar dissolves completely. Add a pinch of cardamom powder and mix well. Keep aside.
Making dough for langcha:- Take a bowl add milk powder, all purpose flour, semolina, baking powder, whole milk( pouring small milk at a time) and make a soft dough.
Cover it with damp cloth and keep aside for 10 minutes. After 10 minutes add 1 pinch of food color(optional)and powder sugar mix it well. Rest it for another 5 to 10 minutes.
Wet your hands. Take small amount of dough and pressing by hands give it a shape like langcha. Keep the size of sweets small from your desire size,it will puff up after frying .
Frying Langcha:- In a deep frying pan heat vegetable oil. Then slowly add lanchas not crowded much and fry it until brown in low flame.
If flame is high then langcha will take color easily but not cook from inside.Take out fried langcha and place it on a paper towel.
Warm up the sugar syrup. Add fried langcha slowly in hot sugar syrup. Let them soak for 3-4 hours, then serve.Serve it hot or refrigerate for 1 hour then serve, as your wish.

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