Archana's Kitchen

Bengali Langcha Recipe With Mawa

September 25, 2017

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Bengali Langcha Recipe With Mawa - Recipe image with step-by-step cooking instructions
Time:Prep: 20 M|Cook: 30 M|Total: 50 M
Makes:4 - 6 Servings

Bengali Langcha Recipe is one of the popular sweet recipes native to West Bengal. Especially, Durga Puja is incomplete without a plethora of sweet and savoury recipes and the Langcha is one of these. In West Bengal district of Bardhaman a town called Shaktigarh is famous for this sweet. Generally we need to make cottage cheese out of milk and then the cottage cheese dough shaped into oblong and then deep fried in ghee or oil until golden brown before being dunked into sugar syrup. This Langcha that I have made is a shortcut recipe; instead of cottage cheese, I have used milk, mawa, milk powder, semolina, and all purpose flour to make this dish though it tastes the same as its counterpart from traditional sweet stall.

Serve Bengali Langcha Recipe With Mawa as a dessert along with a meal of Steamed rice, Kanchakalar Khosha BataBengali Posto Porota Recipe (Spiced Poppy Seed Parathas)Bengali Style Cholar Dal Recipe and Posto Pabda (Bengali Fish Curry In Poppy Seeds Paste).

If you like this recipe, try more recipes like

  1. Baked Jaggery Rasgulla Recipe
  2. Malpua With Rose And Saffron Syrup Recipe
  3. Mishti Doi Recipe (Traditional Bengali Sweet Yogurt)

Ingredients

For making dough for langcha

    1/2 cup Milk
    1 tablespoon Sooji (Semolina/ Rava)
    1 cup Milk Powder
    1/2 cup All Purpose Flour (Maida)
    1/8 teaspoon Baking soda
    1 tablespoon Caster Sugar

For making Sugar syrup

    2 cups Sugar
    2-1/2 cups Water
    1 teaspoon Cardamom Powder (Elaichi)

For garnishing

    1 teaspoon Pistachios, chopped

For frying

    Ghee, or Vegetable oil

Instructions for Bengali Langcha Recipe With Mawa

    Making dough for langcha:

      1

      To begin making Bengali Langcha Recipe With Mawa, first start by 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.

      2

      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.

      3

      Wet your hands. Take small amount of dough and pressing by hands give it a  oblong shape like langcha.Keep the size of sweets small from your desire size, it will puff up after frying.

    Making sugar syrup:

      1

      When the dough is resting let's make the sugar syrup . In a big pan add sugar and water (1:1.25 ratio), boil until sugar dissolves completely. Add a pinch of cardamom powder and mix well. Keep aside.

    Frying Langcha:



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