Bengali Langcha Recipe with Mawa: A Sweet Indulgence from West Bengal
Bengali Langcha is an irresistible sweet delicacy that originates from the vibrant state of West Bengal. Known for its rich cultural heritage and delectable sweets, West Bengal offers a multitude of flavors, and Langcha is a shining star among them. This traditional dessert, typically prepared during festive occasions like Durga Puja, has a fascinating origin from the town of Shaktigarh in Bardhaman district. The traditional Langcha is made from cottage cheese dough, which is deep-fried and soaked in sugar syrup. However, this recipe provides a modern twist by using mawa (khoya), milk powder, semolina, and all-purpose flour to create a shortcut version of this popular dessert that tastes just as authentic.
If you’re craving a crispy, golden-brown sweet with a melt-in-your-mouth texture, this Bengali Langcha recipe will transport you straight to the heart of West Bengal’s culinary traditions. Whether for special occasions or simply to indulge your sweet tooth, Bengali Langcha will surely impress.
Cuisine: Bengali Recipes
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Milk | 1/2 cup |
| Sooji (Semolina/Rava) | 1 tablespoon |
| Milk Powder | 1 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Baking Soda | 1/8 teaspoon |
| Caster Sugar | 1 tablespoon |
| Sugar | 2 cups |
| Water | 2-1/2 cups |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Pistachios (chopped) | 1 teaspoon |
| Ghee or Vegetable Oil | For frying |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 6-8 servings
Instructions:
Step 1: Prepare the Langcha Dough
- Start by making the dough for the Langcha. In a large bowl, combine the milk powder, all-purpose flour (maida), semolina (sooji), and baking soda.
- Gradually add whole milk, a little at a time, to form a soft dough. Keep kneading until the dough is smooth and pliable.
- Cover the dough with a damp cloth and allow it to rest for 10 minutes. This resting period ensures that the dough becomes tender.
- After 10 minutes, optionally add a pinch of food color to the dough for a vibrant hue and mix in caster sugar. Knead it gently for another 5-10 minutes until everything is well incorporated.
- Wet your hands slightly to prevent the dough from sticking.
Step 2: Shape the Langcha
- Take small portions of the dough and shape them into oblong, oval-shaped sweets. These should resemble small, elongated cylinders or the traditional Langcha shape.
- Keep the size of the sweets small, as they will puff up when fried.
Step 3: Prepare the Sugar Syrup
- In a separate pan, combine sugar and water and bring it to a boil over medium heat.
- Once the sugar dissolves, lower the heat and add cardamom powder to the syrup for a fragrant flavor.
- Let the syrup simmer for about 5 minutes, then remove it from the heat and set it aside.
Step 4: Fry the Langcha
- Heat ghee or vegetable oil in a deep frying pan over medium heat. The oil should be hot but not smoking.
- Gently slide the shaped Langcha into the hot oil, frying them in small batches to prevent overcrowding. Turn them carefully to ensure even frying on all sides. Fry until they are golden brown and crisp.
- Once fried, immediately dunk the hot Langcha into the warm sugar syrup. Allow them to soak for about 5 minutes so they absorb the sweetness.
Step 5: Garnish and Serve
- After the Langcha has soaked in the syrup, remove them gently and place them on a serving plate.
- Garnish with chopped pistachios for a touch of elegance and extra flavor.
- Serve the Bengali Langcha warm or at room temperature, and enjoy this delightful, sweet treat.
Tips and Variations:
- For a richer flavor, you can replace ghee with vegetable oil for frying. Ghee, however, adds a traditional and aromatic touch to the Langcha.
- You can adjust the sweetness of the sugar syrup to your taste. If you prefer a less sweet version, reduce the amount of sugar.
- The Langcha dough can also be flavored with a small amount of rose or kewra water for an added floral aroma.
- To make this recipe more festive, you can use saffron strands for color and flavor.
This Bengali Langcha Recipe with Mawa is the perfect balance of crispy and syrupy sweetness, making it a delightful dessert for any occasion. Whether you’re celebrating a special occasion or just indulging in something sweet, this Bengali treat will definitely satisfy your cravings for a traditional, yet simplified, indulgence. Enjoy the taste of West Bengal with every bite!
