Langcha is an old-fashioned Bengali sweet that everyone loves! Deep fried Indian cottage cheese simmered and soaked in sugar syrup. This is easy to follow Bengali sweet recipe.
This sweet is the perfect addition to your Sunday breakfast, celebration and more!
The basic ingredients for this recipe are fresh Chhana/ Chhena, not paneer. I have made an entire video how to make Paneer and Chhana and explained the difference between them, so if you want to check that video, click here.
Making Bengali sweet is not at all difficult if you follow every single step carefully but yes, it is a little bit time-consuming, so plan to make this sweet on weekends or holidays.
Here is my Langcha recipe, hope you love it!
For scrambled Khoya(40 gm):
- 3 tbsp milk powder
- 1 tsp Ghee
- 1 tbsp cream
For Langcha dough:
- 1 cup Indian Cottage cheese or 200 gm Chhana
- 3-4 tbsp sugar
- ¼ cup (30 gm) plain flour
- ⅛ tsp baking soda
- ¼ tsp ghee
- ½ tsp Cardamom powder
For thin Sugar syrup:
- 1 cup Sugar
- 1 ½ water
For thick Sugar syrup:
- ½ cup Sugar
- ½ cup water
- Oil for deep frying
- To make Khowa/ Khoya:
- Melt Ghee in a small pan,
- Add milk powder and over low heat cook just for a couple of seconds
- Then add cream and keep stirring for a couple of minutes.
- When the mixture developed caramel colour, remove from heat and transfer on a plate.
- Let it cool.
- To make Langcha dough:
- Combine chana and sugar in a mixing bowl, knead for about 10 minutes. Note: you can do it it the food processor, it will take a couple of minutes.
- Add plain flour, ghee and, baking soda, mix well, then add in the Chana or Chhena.
- Add khoya and cardamom powder and knead for a couple of minutes to make a smooth and soft dough.
- Cover with a lid and give 15 minutes resting time and make sugar syrup.
- To make Sugar syrup:
- In a heavy duty deep wide pan add water and sugar,
- Set the pot over medium-high heat and let the sugar dissolved.
- When it starts to boiling, add 2-3 cardamom and increase the heat to high.
- Let the syrup comes up to a boil, reduce the heat to low.
- To make Langcha:
- Take another heavy duty pan for deep frying, add oil in the pan and over medium heat preheat the oil.
- Divide the dough in equal portions, apply oil or ghee on your palm, take a portion and form a cylindrical shape.
- Add a Langcha in the hot oil, do not overcrowd the pan otherwise the oil temperature will drop and it will be hard. Remember the oil should be moderately hot but not very hot. If the oil is very hot then the Langcha will be burnt on the outer side but the inside will be raw. Adjust the heat between medium to medium-low and fry for 4-5 minutes to develop a maroon colour.
- Remove from oil and drop in the hot thin sugar syrup.
- When all done, set the soaked Langcha on the stove again and over high heat let it simmer for 3-4 minutes.
- Remove Langchas from the thin sugar syrup and add in the hot thick syrup.
I made this yesterday, but unfortunately my langcha was a little hard and not soft and spongy as it should be… any tips on how to improve this?
Sorry to read about that. There could be many reasons it became hard. Maybe the chana was dry, or the kneading of chana was inadequate. When you make the next time, make sure your chana is soft and moist but not liquidy. Also, you can add 1/4 tsp of baking powder for 1/4 cup of plain flour. Adding baking powder will help the Langcha to become spongy. Lastly, make sure when you knead the chana the final texture would be soft but not sticky. Hope these tips help you. Happy Cooking!