Lyangcha | How to make Langcha
Lyangcha or Langcha is a delicious deep fried cylindrical Bengali Sweets that is prepared with chhana, Khoya, along with the flour. These logs are little dense, with crusty outer layer soaked in sugar syrup.
Servings 10 pieces
Ingredients
For the Dough
- 1 cup Paneer / Chhana (well kneaded)
- 1 tsp Semolina / Rava / Sooji
- A Pinch Baking Powder
- 1 tbsp All Purpose Flour / Maida
- A Pinch Cardamom Powder
- 1/2 tbsp Ghee
- Cooking Oil for deep frying
For the Sugar Syrup
- 1 cup Sugar
- 1 cup Water
- 3-4 Cardamoms / Elaichi
Instructions
For the Sugar Syrup
- Take the sugar with water and let the sugar melt and remove the impurities if any. Then, boil the sugar with the water and crushed cardamoms till one string consistency. This will take about 8-10 minutes. The syrup should be thick like how you make for gulab jamun.
For the Lyangcha
- Prepare the soft chhana for making Bengali Sweets.
- Take the crumbled paneer on a plate and with your heel, knead till there are no coarse grains or lumps and the Chenna becomes very soft.
- Add the semolina, flour, ghee, baking powder, cardamom powder to the soft chhana and knead it for nearly 10-12 minutes or till it starts releasing oil to make a smooth textured dough.
- Cover the bowl and keep it aside for 10 minutes and divide the mixture into 10 equal sized balls.
- Then, roll into cylindrically shaped logs.
- Heat a kadai with cooking oil and reduce the flame when it reaches smoking point.
- Gently drop the cylindrical logs and fry on medium flame till golden brown.
- Drain the Lyangcha and soak them in the prepared warm sugar syrup for 2 - 3 hours.
- Garnish with chopped nuts before serving warm or chilled.
Notes
It is important to knead the Chenna well for the Lyangcha to be soft, however, the outer layer will be crusty.
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