Bengali Langcha Recipe With Mawa
Delve into the delightful world of Bengali cuisine with this Bengali Langcha Recipe With Mawa, a sumptuous dessert that captures the essence of Bengali sweets. With its soft, rich texture and the aromatic sweetness of cardamom, this dessert is perfect for special occasions or as an indulgent treat after any meal. Let’s take a journey through the preparation of this exquisite dish.
Ingredients
| Ingredient | 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 |
| Chopped Pistachios | 1 teaspoon |
| Ghee or Vegetable Oil | As needed for frying |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 300 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Cholesterol | 20 mg |
| Sodium | 60 mg |
| Total Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugars | 30 g |
| Protein | 6 g |
Preparation Time
| Description | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
Servings
| Description | Servings |
|---|---|
| Number of Servings | 4 |
Instructions
Making the Dough for Langcha:
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Begin by preparing the dough for the langcha. In a mixing bowl, combine the milk powder, all-purpose flour, semolina, and baking soda. Gradually add the milk, pouring small amounts at a time, until you achieve a soft dough.
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Cover the bowl with a damp cloth and set it aside to rest for 10 minutes. This resting period allows the semolina to absorb moisture and aids in the dough’s elasticity.
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After the initial resting period, if desired, add a pinch of food color to enhance the appearance (this step is optional). Mix in the powdered sugar until well combined. Allow the dough to rest for an additional 5 to 10 minutes.
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Once rested, wet your hands slightly to prevent sticking. Take small portions of the dough and shape them into oblong pieces resembling langcha. Keep the pieces small, as they will puff up when fried.
Making the Sugar Syrup:
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While the dough is resting, prepare the sugar syrup. In a large saucepan, combine the sugar and water in a ratio of 1:1.25 (2 cups sugar to 2.5 cups water). Heat the mixture over medium flame, stirring until the sugar dissolves completely.
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Once the sugar has dissolved, add a pinch of cardamom powder for flavor. Mix well and set aside to cool slightly.
Frying Langcha:
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In a deep frying pan, heat vegetable oil or ghee over medium heat. Once hot, gently place the langchas in the oil, making sure not to overcrowd the pan. Fry them until they turn golden brown, ensuring to keep the flame low to allow even cooking. If the flame is too high, the outside may brown too quickly while the inside remains uncooked.
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After frying, remove the langchas from the oil and place them on a paper towel to drain excess oil.
Soaking in Syrup:
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Warm the prepared sugar syrup slightly. Carefully add the fried langchas to the hot syrup, allowing them to soak for 3 to 4 hours. This soaking process allows the langchas to absorb the sweet syrup, enhancing their flavor and texture.
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After soaking, the langchas can be served warm or chilled. If you prefer, refrigerate them for about an hour before serving for a refreshing treat.
Serving Suggestions:
Serve Bengali Langcha Recipe With Mawa as a delectable dessert alongside a meal featuring steamed rice, Kanchakalar Khosha Bata, Bengali Posto Porota (Spiced Poppy Seed Parathas), Bengali Style Cholar Dal, and Posto Pabda (Bengali Fish Curry in Poppy Seeds Paste) for a complete culinary experience.
Indulge in the sweet embrace of Bengali Langcha, where the delightful flavors of mawa and cardamom come together to create a memorable dessert that’s sure to impress family and friends alike. Enjoy every bite of this luscious treat, steeped in tradition and bursting with flavor!
