deep fried oblong shaped dumplings using chhena dunked in a cardamom flavor syrup
The festival of lights, Deepavali or Diwali is around the corner this year. This celebration revolves around the triumph of good over evil, purity over impurity, light over darkness. It is one of the most important Hindu festivals. The markets are already set with beautiful diyas, lights and decorations across the country. Like any other Indian festival, feasting is crucial to Diwali and everything from rich Indian curries to traditional sweets are gorged upon without any restrictions. Sugary treats including traditional Indian desserts make up for most of the devouring !
Hence I have here with a sweet delicacy from Bengali cuisine as Langcha / Lyangcha 😊
What are these Langcha ?
One can say this is the first cousin of the most popular Indian sweet, Gulab Jamun.
It is a Bengali sweet, originated in Shaktigarh, in the Burdwan district of West Bengal. Usually with chhena (cottage cheese), khoya and flour this sweet is prepared. Regular size of the langcha is 2-3 inches in length. It is first deep-fried and then soaked in cardamom flavored sugar syrup.
There is another sweet named as Pantua. Pantua is also prepared using the same ingredients as of langcha. Only the difference is the Shape. Pantua is round shape where as Langcha is oblong.
Method of preparing these oblong shaped sweet, Langcha -
The whole process involves some steps like shaping the langcha, making the syrup, deep frying the langcha and finally soaking in syrup.
In a plate or wide bowl first take the chhena and crumble it with hand. Using hand knead it until all come together like dough with a soft texture. Next add semolina, maida, baking powder, cardamom powder and ghee into it. Mix everything very well till a smooth dough comes out. Take 1-2 tbsp of the dough and give a cylindrical shape with no cracks all around. Keep in a greased plate and similarly make some more shapes from the rest dough. Keep aside by covering the plate (to avoid the dryness in the shapes).
Meanwhile for the syrup take sugar and water in a saucepan. Boil till sugar melts and 1 string consistency achieved. Turn off heat and mix the cardamom powder. Keep aside.
Now heat oil in a pan. Gently drop few cylindrical shapes into the hot oil without overcrowding the pan. Deep fry over medium heat till golden brown in color from all the sides, stirring in between. Take out the fried ones and soak in the sugar syrup. Similarly fry all the shapes and soak in sugar syrup all the langcha for 1-2 hours or all becomes soft.
Dietary note :
✔ Vegetarian
✔ Make ahead dessert✔ Simple and easy to make
✔ Festive sweet
Serving suggestion -
If there is any Indian festival then some sweets are definitely prepared at almost all households. Starting from rasgolla, gulab jamun etc there are a varieties of dishes. These oblong shaped langcha plays that role perfectly. Quite simple and just following the exact process one can enjoy to have some homemade desserts. Not only for festivals, but for any meal spread or any special celebration too these are the perfect additions.
And yes, if you love to have gulab jamuns then these oblong shapes must be in your platter. As the diwali is approaching, so do make at your home and enjoy with your family, relatives, friends !
The event related to this post :
Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 96th theme : 'Diwali Treats'. So I have come up with this Bengali sweet delicacy, 'Langcha' and contributed for the theme.
Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 96th theme : 'Diwali Treats'. So I have come up with this Bengali sweet delicacy, 'Langcha' and contributed for the theme.
And, yes !!!
If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊
: Recipe Card :
Author
SasmitaPrep time
20 MinCook time
30 MinTotal time
50 MinLangcha - a Bengali sweet delicacy !
deep fried oblong shaped dumplings using chhena dunked in a cardamom flavor syrup
Ingredients
- Chhena 1 cup
- Semolina 2 tsp
- All purpose flour (maida) 3 tsp
- Baking powder 1/4 tsp
- Cardamom powder 1/2 tsp
- Sugar 1 cup
- Water 1 cup
- Ghee 1/2 tbsp + for greasing hand
- Oil for deep frying
Instructions
- In a plate or wide bowl take the chhena and crumble it with hand.
- Knead it using hand until all come together like dough with a soft texture.
- Add semolina, maida, baking powder, 1/4 tsp cardamom powder and ghee.
- Mix everything very well till a smooth dough comes out.
- Take 1-2 tbsp of the dough and give a cylindrical shape with no cracks all around.
- Keep in a greased plate and similarly make some more shapes from the rest dough.
- Keep aside by covering the plate (to avoid the dryness in the shapes).
- Meanwhile for the syrup take sugar and water in a saucepan.
- Boil till sugar melts and 1 string consistency achieved.
- Turn off heat and mix rest cardamom powder. Keep aside.
- Now heat oil in a pan.
- Gently drop few cylindrical shapes into the hot oil without overcrowding the pan.
- Deep fry over medium heat till golden brown in color from all the sides, stirring in between.
- Take out the fried ones and soak in the sugar syrup.
- Similarly fry all the shapes and soak in sugar syrup all the langcha for 1-2 hours or all becomes soft.
- Serve as it is or sprinkle some chopped nut while serving !
Notes:
Always make the shapes from the dough smaller than the expected size of langcha as after deep frying these will enlarge slightly.
Oil must not be too hot for deep frying, else langcha might get burnt.
The chhena has to be kneaded very soft to get the langcha soft.
https://www.firsttimercook.com/2020/11/langcha-bengali-sweet-delicacy.html
You may also follow me on Facebook, Pinterest, Twitter, Google+, Instagram and can subscribe for free to get new recipes directly into your inbox 😊
