Bengali Langcha Recipe With Mawa
Bengali Langcha Recipe is one of the popular sweet recipes native to West Bengal. Especially, Durga Puja is incomplete without a plethora of sweet and savoury recipes and the Langcha is one of these. In West Bengal district of Bardhaman a town called Shaktigarh is famous for this sweet. Generally we need to make cottage cheese out of milk and then the cottage cheese dough shaped into oblong and then deep fried in ghee or oil until golden brown before being dunked into sugar syrup. This Langcha that I have made is a shortcut recipe; instead of cottage cheese, I have used milk, mawa, milk powder, semolina, and all purpose flour to make this dish though it tastes the same as its counterpart from traditional sweet stall.
Ingredients
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For making dough for langcha
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1/2 cup Milk
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1 tablespoon Sooji (Semolina/ Rava)
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1 cup Milk Powder
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1/2 cup All Purpose Flour (Maida)
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1/8 teaspoon Baking soda
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1 tablespoon Caster Sugar
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For making Sugar syrup
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2 cups Sugar
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2-1/2 cups Water
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1 teaspoon Cardamom Powder (Elaichi)
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For garnishing
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1 teaspoon Pistachios
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chopped
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For frying
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Ghee
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or Vegetable oil
Instructions
Step 1
To begin making Bengali Langcha Recipe With Mawa, first start by making dough for langcha
Step 2
Take a bowl add milk powder, all purpose flour, semolina, baking powder, whole milk( pouring small milk at a time) and make a soft dough
Step 3
Cover it with damp cloth and keep aside for 10 minutes
Step 4
After 10 minutes add 1 pinch of food color(optional)and powder sugar mix it well
Step 5
Rest it for another 5 to 10 minutes
Step 6
Wet your hands
Step 7
Take small amount of dough and pressing by hands give it a oblong shape like langcha
Step 8
Keep the size of sweets small from your desire size, it will puff up after frying