Bengali Langcha Recipe: Soft, Sweet & Delicious
50 minutes
1311 reads
About Bengali Langcha Recipe: Soft, Sweet & Delicious
Langcha, a beloved Bengali sweet, is similar to gulab jamun but with a unique oblong shape. Originating in Shaktigarh, West Bengal, this delightful treat is a festive favorite, though I, personally, find it hard to resist even outside of celebrations. Homemade Langcha offers an unparalleled freshness and flavor compared to store-bought versions.This recipe provides a convenient shortcut. Instead of traditional cottage cheese, we use a simple combination of milk, milk powder, semolina, and all-purpose flour to achieve the same delicious result. Get ready to experience the rich, melt-in-your-mouth texture of authentic Bengali Langcha!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Langcha Dough
- 1 cup Milk
- 1 cup Milk Powder
- 1 tbsp Semolina suji
- 1/2 cup All-Purpose Flour
- 1/8 tsp Baking Soda
- 1 tsp Cardamom Powder
- 1 tsp Food Coloring optional
- 1 tbsp Sugar powdered
For Garnish
- 1 tbsp Pistachios chopped
- Vegetable Oil for frying, as needed
Instructions
Prepare the Sugar Syrup
- In a saucepan, combine 2 cups of sugar and 2 1/2 cups of water. Bring to a boil, stirring until the sugar dissolves completely. Reduce heat and simmer for 5 minutes. Stir in 1 teaspoon of cardamom powder. Remove from heat and set aside.
Make the Langcha Dough
- In a large bowl, combine milk powder, all-purpose flour, semolina, and baking soda. Gradually add milk, mixing until a soft, pliable dough forms. Avoid adding too much milk.
- Cover the dough with a damp cloth and let it rest for 10 minutes. After 10 minutes, gently knead in the optional food coloring and powdered sugar.
- Let the dough rest for another 5-10 minutes.
Shape and Fry the Langchas
- Lightly wet your hands. Take small portions of the dough (about 1-inch pieces) and gently roll them into oblong shapes. Keep the langchas relatively small, as they will puff up during frying.
- Heat vegetable oil in a deep pan over medium-low heat. Carefully add the langchas to the hot oil, ensuring not to overcrowd the pan. Fry until golden brown, turning occasionally to ensure even cooking. Low heat is crucial to prevent burning before the inside cooks through.
- Remove the fried langchas and place them on a paper towel-lined plate to drain excess oil.
Soak and Serve
- Gently add the fried langchas to the warm sugar syrup. Allow them to soak for at least 3-4 hours, or preferably overnight, to absorb the syrup fully.
- Serve warm or chilled. Garnish with chopped pistachios before serving.
Recipe Notes
Expert Tips for Perfect Langcha
- For extra flavor, add a pinch of saffron strands to the sugar syrup.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in oily langchas.
- The longer the langchas soak in the syrup, the sweeter and more flavorful they become.
- Experiment with different food colorings to create visually appealing langchas.
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Recipe Nutrition
Calories: 663kcalCarbohydrates: 132gProtein: 13gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 185mgPotassium: 553mgFiber: 1gSugar: 117gVitamin A: 400IUVitamin C: 3mgCalcium: 378mgIron: 1mg
Usashi Mandal
Articles: 54
5 Comments
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Looks so wonderful! Thanks for posting.
This looks so good! Appreciate the share.
Wow..It’s look just perfect..
Drool Drool Drool….I literally want to dive in and grab a bite, Usashi 🙂
This is awesome! Can’t wait to cook it.