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.
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.
Description - Step 2
Knead The Langcha Dough
In a bowl, crumble the drained chhena. Add grated mawa, semolina, flour, powdered sugar, cardamom powder and ghee. Knead into a smooth, pliable dough. The dough should not be too sticky; if needed, adjust with a little flour. Cover and rest the dough for 10 minutes to allow it to firm up slightly.
Description - Step 3
Shape The Langchas
Divide the rested dough into 15-18 equal portions. Roll each portion between your palms to form a cylindrical shape, tapering the ends slightly. Make sure the dough is smooth and free of cracks to ensure even frying. Repeat with the remaining dough.
Description - Step 4
Prepare Sugar Syrup
In a pan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves. Simmer for 5 minutes until the syrup reaches a sticky consistency. The syrup should be thick enough to coat the back of a spoon, allowing it to soak into the Langcha and enhance its sweetness. Set aside.
Description - Step 5
Fry The Langchas
Heat oil for deep frying in a kadai. Once hot, carefully slide in the shaped langchas, a few at a time. Fry on low heat, turning occasionally, until the langchas are golden brown and crisp on all sides. Be cautious not to fry on high heat to avoid burning them. Drain them on a paper towel to remove excess oil.
Description - Step 6
Soak Langchas In Syrup
Warm the sugar syrup and add the fried langchas to it. Allow them to soak in the syrup for 2-3 hours, so they absorb the sweetness and become soft and flavourful. Serve the langchas or lancha sweets warm or at room temperature.
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Bengali
Intermediate
Dessert
