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!