Cooking

Bengali Langcha, a beloved sweet from West Bengal, is renowned for its rich flavor and unique texture. This deep-fried delicacy, soaked in sugar syrup, is a favorite among sweet enthusiasts. Originating from the town of Shaktigarh in Bardhaman district, Langcha has become synonymous with Bengali culinary traditions.

To prepare Langcha at home, one requires a few essential ingredients

• 1 liter of full-cream milk

• 100 grams of khoya (mawa)

• 3 tablespoons of all-purpose flour (maida)

• 1 tablespoon of semolina (suji)

• 1 tablespoon of sugar

• 1 tablespoon of ghee (clarified butter)

• 1/2 teaspoon of cardamom powder

• 1/4 teaspoon of baking soda

• Ghee or refined oil for frying

• For the sugar syrup:

  • 300 grams of sugar

  • 2 cups of water

  • 1/2 teaspoon of cardamom powder

  • 2-3 drops of lemon juice

Preparation Steps:

1. Making Chhena (Cottage Cheese): Boil the milk and curdle it using lemon juice. Once the milk curdles, strain the curds to obtain fresh chhena.

2. Preparing the Dough: In a mixing bowl, combine the chhena, khoya, all-purpose flour, semolina, sugar, ghee, cardamom powder, and baking soda. Knead the mixture into a smooth, soft dough. Allow it to rest for a few minutes.

3. Shaping the Langcha: Grease your palms with ghee and divide the dough into small portions. Shape each portion into an elongated oval resembling a finger.

4. Frying: Heat ghee or refined oil in a pan over medium heat. Fry the shaped dough pieces until they turn golden brown. Remove them and place them on paper towels to drain excess oil.

5. Preparing Sugar Syrup: In a saucepan, combine sugar and water. Bring it to a boil, stirring continuously until the sugar dissolves completely. Add cardamom powder and lemon juice. Let it simmer for a few minutes to achieve a slightly sticky consistency.

6. Soaking the Langcha: Immerse the fried Langchas into the warm sugar syrup. Allow them to soak for about 30 minutes, enabling them to absorb the syrup and become soft and juicy.

Serve the Langchas warm or at room temperature. They can be garnished with chopped pistachios or almonds for added flavor and presentation.

This homemade Langcha captures the essence of Bengali sweets, offering a delightful treat that brings the flavors of Shaktigarh right to your kitchen.