Langcha

A much-loved Bengali sweet made of paneer (fresh cottage cheese), Khoya (evaporated or condensed milk), and Ghee (clarified butter), Langcha originates from Saktigarh in the Nardhaman district of West Bengal, India. Often, different cereals are also combined to make the dough, which is formed into kidney-like cylinders and deep- fried in Ghee or clarified butter until golden brown. Langcha looks like sausage in appearance because of its shape and golden brown color. It has a subtly crunchy texture outside and when you bite into it, it melts in the mouth. Langcha is soaked in sugar syrup and can be served warm or chilled.

Ingredients:

500gms fresh Paneer or you can also prepare it at home by curdling the milk

4 tablespoon evaporated milk or Khoya

2 tablespoon clarified butter or Ghee

250 ml of any vegetable oil for deep frying

500gms of white Sugar

3 cups water

Preparation:

1.       To make sugar syrup heat water in a pan and add sugar to it. Blend well. Allow it to cook for about 5-6 minutes or till the desired consistency is reached.

2.       In a large bowl mix paneer, Khoya and 2 tablespoon clarified butter or Ghee. Knead it into dough and keep aside.

3.       With the dough, make equal long cylindrical kidney shaped structure using your palms.

4.       Heat oil in a deep pan and fry Langcha on medium to low heat until golden brown. Drain out the excess oil and set aside.

5.       Before serving dip Langcha in sugar syrup and serve. For best results refrigerate it and store in an airtight container.