Langcha (A Sweet From Bengal)

Ingredients
- 1 cup whole milk
- 1 tbsp semolina suji
- 1 cup milk powder
- 1/2 cup all purpose flour
- 1/8 tsp baking soda
- 1 tsp cardamom powder
- 1 tsp yellow food color optional
- 2 cup Sugar
- 2 1/2 cup water
- 1 tbsp powdered sugar
- 1 tsp pistachio chopped
- Vegetable oil for frying
Instructions
Making sugar syrup
- In a big pan add 2 cups of sugar and 2 1/2 cups of water, boil until sugar dissolves completely.
- Add a pinch of cardamom powder and mix well. Keep aside.
Making dough for langcha
- Take a bowl add milk powder, all purpose flour, semolina, baking powder, whole milk (pouring small milk at a time, when dough is formed stop adding milk) 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 shape like langcha (as shown in the picture).
- Keep the size of sweets small from your desire size, it will puff up after frying .
Frying Langcha
- In a deep frying pan heat vegetable oil. 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 you wish.
Recipe Nutrition
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Wow..It’s look just perfect..
Drool Drool Drool….I literally want to dive in and grab a bite, Usashi 🙂