Bengali Langcha (Lancha / Lengcha) Sweet

Bengali

Intermediate

Dessert

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Langcha
: Bengali Fried Cottage Cheese Dessert

Name: ~Langcha~: Bengali Fried Cottage Cheese Dessert
Total time: 80 min
Yield: 1
Cuisine: Bengali
Ingredients: 250 g Fresh chhena (cottage cheese); 200 g Mawa/Khowa; 2 tbsp Semolina; 2 tbsp All-purpose flour (maida); 3 tbsp Powdered sugar; 2-3 Green cardamom seeds; 1 tsp Ghee

80 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Langcha, also known as Lengcha or Lencha, is a popular Bengali Cuisine sweet made from fried chhena (cottage cheese) dumplings soaked in sweet sugar syrup. The chhena is mixed with mawa, semolina, and flour to form a smooth dough. The dough is then shaped into small pieces and deep-fried until golden. After frying, the langchas are soaked in a cardamom-flavoured sugar syrup, which makes them soft and sweet. It is one of the most delicious dessert recipes and a traditional treat, perfect for special occasions.

Ingredients

UNITSIngredients

250 gFresh chhena (cottage cheese)

200 gMawa/Khowa

2 tbspSemolina

2 tbspAll-purpose flour (maida)

3 tbspPowdered sugar

2-3Green cardamom seeds

1 tspGhee

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Directions

Description - Step 1

Prepare The Chhena

In a heavy-bottomed pan, bring the milk to a boil. Lower the heat and stir in lemon juice until the milk curdles. Strain the chhena through a cheesecloth, rinse under cold water and gently squeeze out excess whey. Hang the chhena for 30 minutes to drain completely.

Step 1

Prepare The Chhena

20 minutes

Step 2

Knead The Langcha Dough

10 minutes

Step 3

Shape The Langchas

15 minutes

Step 4

Prepare Sugar Syrup

10 minutes

Plate it up!

Plating

Arrange the syrup-soaked Langcha on a traditional brass or silver serving platter for an elegant and authentic Bengali presentation.

Pairing

Serve Langcha with piping hot Masala Chai for the perfect sweet and spicy pairing, or enjoy it on its own as a dessert or sweet snack. For a festive touch, serve Langcha alongside different types of sweets to create a diverse and indulgent platter.

Garnishing

Sprinkle the langchas with crushed pistachios or dried rose petals just before serving for added aroma and visual appeal. Alternatively, garnish with a pinch of freshly ground green cardamom powder to enhance the flavour.