Bengali Langcha Recipe With Mawa
Deep fried cottage cheese dessert dunked in sugar syrup and garnished with nuts.
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 Bata, Bengali Posto Porota Recipe (Spiced Poppy Seed Parathas), Bengali Style Cholar Dal Recipe and Posto Pabda (Bengali Fish Curry In Poppy Seeds Paste).
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4 - 6 Servings
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
How to make Bengali Langcha Recipe With MawaMaking dough for langcha:
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.
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 oblong shape like langcha.Keep the size of sweets small from your desire size, it will puff up after frying.
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.
In a deep frying pan, heat vegetable oil or ghee. 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 per your wish.
Serve Bengali Langcha Recipe With Mawa as a dessert along with a meal of Steamed rice, Kanchakalar Khosha Bata, Bengali Posto Porota Recipe (Spiced Poppy Seed Parathas), Bengali Style Cholar Dal Recipe and Posto Pabda (Bengali Fish Curry In Poppy Seeds Paste)
While making dough slowly add milk as per needed if the dough is soft then it hard to make shape like langcha.
Bengali Langcha Recipe With Mawa is part of the Festival Recipes Contest