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.
Course : Dessert
Ingridients : For making dough for langcha
1/2 cup Milk
1 tablespoon Sooji (Semolina/ Rava)
1 cup Milk Powder
1/2 cup All Purpose Flour (Maida)
1/8 teaspoon Baking soda
1 tablespoon Caster Sugar
For making Sugar syrup
2 cups Sugar
2-1/2 cups Water
1 teaspoon Cardamom Powder (Elaichi)
For garnishing
1 teaspoon Pistachios , chopped
For frying
Ghee , or Vegetable oil
Instructions To begin making Bengali Langcha Recipe With Mawa, first start by making dough for langcha. 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.Cover it with damp cloth and keep aside for 10 minutes. After 10 minutes add 1 pinch of food color(optional)and powder sugar mix it well. Rest it for another 5 to 10 minutes.Wet your hands. Take small amount of dough and pressing by hands give it a oblong shape like langcha.Keep the size of sweets small from your desire size, it will puff up after frying.
Bengali Langcha Recipe With Mawa
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