Sweet Potato Lancha: A Festive Bengali Sweet Treat
40 minutes
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About Sweet Potato Lancha: A Festive Bengali Sweet Treat
Experience the irresistible allure of Sweet Potato Lancha, a traditional Bengali sweet treat that's perfect for celebrations. Imagine tender sweet potatoes filled with a luscious blend of mawa, carrots, jaggery, and fragrant cardamom, deep-fried to a golden crisp.This melt-in-your-mouth delicacy is then dipped in a rich date-jaggery syrup, creating an explosion of flavor and texture. A symphony of sweet and aromatic notes, it's a truly unforgettable dessert.Bring the warmth of Paush Parban to your kitchen with this easy-to-follow recipe. Enjoy a wholesome and delicious taste of Bengali tradition, perfect for sharing with loved ones.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Sweet Potato Dough
- 500 gm Potato sweet
- ½ cup All-Purpose Flour maida
For the Filling
- 100 gm Carrot grated
- 200 gm Mawa milk solids
- 500 gm Jaggery or jaggery syrup
- 1 tsp Cardamom Powder elaichi
For Frying and Syrup
- Oil for deep frying
- Date Jaggery Syrup
Instructions
- Wash and boil the sweet potatoes until tender. This will make them easy to peel and mash.
- Once the sweet potatoes are cool enough to handle, peel off the skins.
- Mash the peeled sweet potatoes thoroughly. Mix in the all-purpose flour. This will help bind the dough and absorb excess moisture.
- In a separate pan, combine the grated carrot, mawa, jaggery, and cardamom powder. Cook over medium heat, stirring constantly, until the mixture thickens and becomes non-sticky. This is your filling.
- Take a portion of the mashed sweet potato dough and flatten it in your palm. Add a spoonful of the prepared filling to the center.
- Gently shape the filled dough into an oval or cylindrical shape, ensuring the filling is completely sealed inside. Set aside for a few minutes to allow the dough to rest.
- Heat the oil in a deep pan over medium heat. Carefully drop the prepared lancha into the hot oil and deep-fry until they turn golden brown and crispy.
- Once fried, gently dip the hot lancha into the date jaggery syrup. This adds an extra layer of sweetness and flavor.
- Remove the syrup-coated lancha and arrange them on a serving plate. Serve warm and enjoy this delicious Bengali treat.
Recipe Notes
Good To Know
- The fried Lanchha and syrup should be served at contrasting temperatures: either hot Lanchha with cool syrup, or cool Lanchha with hot syrup. Serving both at the same temperature may negatively affect the dish.
- For a festive touch, roll the warm Lanchha in chopped pistachios or desiccated coconut.
- For a smokier flavor, roast the sweet potatoes before mashing instead of boiling them.
- To make a vegan version, substitute mawa with cashew paste and coconut cream, and use oil instead of ghee.
Expert Tips
- Don't overcrowd the pan when frying the Lanchha. Fry in batches to ensure even cooking and a crispy texture.
- Adjust the sweetness of the syrup to your liking by adding more or less sugar.
- If the dough is too sticky, add a little more flour while kneading until it reaches a smooth, pliable consistency.
Storage Instructions
- Store cooled Lanchha in an airtight container at room temperature for up to two days, or refrigerate for up to a week.
- Gently reheat in a microwave or steam lightly before serving to restore softness.
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Recipe Nutrition
Calories: 217kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gFiber: 3gSugar: 2g
Geeta Biswas
Articles: 919
4 Comments
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Yum! This recipe is a must-try.
What a delicious idea! Thanks for sharing.
This looks delightful! Thanks for the recipe.
Such a scrumptious dish! Thank you.