Lyangcha: From Shaktigarh to Debjani’s Kitchen | Langcha, Bengali Sweet
Lyangcha or Langcha is a popular Bengali Sweet prepared with Fresh Chana/ Chenna/ Paneer and Khowa and is a close relative of Gulab Jamun
Recipe type: Sweet
Serves: 20 Lyangcha
To make Chana:
Full Fat Milk: 3 Litre
Lemon Juice: 4 Tbsp.
To make the Dough for Lyangcha:
Fresh Chana: 250g (or Chana extracted from 3 litre milk)
Khowa/ Mawa/ Solidified Milk: 200g
Cardamom Seed: 2-3
Semolina: 2 Tbsp. (hipped)
All Purpose Flour: 2 Tbsp. (hipped)
Powdered Sugar: 3 Tbsp.
Refined Oil: to Deep fry
Ghee: 1 Tsp.
To make the Sugar Syrup:
Sugar: 2 Cup (450g)
Water: 2 Cup
Green Cardamom Seed: 2-3
To Make Chana:
Take Milk in a deep bottom vessel and start boiling in medium flame until bubbling starts.
Mix lemon Juice with a cup of water.
Switch the flame off after a complete boil of milk and mix lemon water to the boiled milk with the help of a spoon and you will see milk starts curdling after few seconds.
Cover the bowl with a lid and leave it for 5 minutes. Water will be separated from Chana or Cottage Cheese by this time.
After five minutes open the lid and using a strainer separate Chana from the water.
Now place Chana in the middle of a muslin cloth and tie the cloth ends to cover the Chana properly.
Place the Chana covered with the cloth in a flat place and put some weight over it (I have used my Shil Nora/ Shil Batta for this step) for 10 minutes to discard excess water from it.
Remove the weight and remove Chana from the Cloth after 45 minutes and you will see a flat plate of Chana or Cottage Cheese now.
Making of the Dough and Shaping Lyangcha:
Take Chana and grate it using a manual grater or just crumble it using your hand. I prefer to use my grater to grate Chana.
Similarly grate Khowa or Solidified Milk as well.
Now take grated Chana in a plate and start kneading using your hand until Chana smoothen completely as shown in in the picture.
Add crumbled Khowa to the kneaded Chana and after mixing it properly knead once again to smoothen the mixture.
At this point add a powder of Green Cardamom Seed, Semolina, All Purpose Flour and powdered Sugar to the mixture and knead for around 2-3 minutes to mix each and every ingredient properly.
Once you feel the mixture smooth enough divide it into 15-20 portion based on the preference of size. I prefer a medium sized Lyangcha and hence prepared 2” diameter portions.
Now take each portion and using your hands given that a shape of cylinder as shown.
Do start making the Sugar syrup just before shaping the Lyangcha.
Making Sugar Syrup:
Take Sugar along with water in a deep vessel and start cooking in low flame until sugar dissolve completely and thickens to medium consistency syrup for around 10 minutes.
Don’t use a spatula or spoon to mix sugar as it may cause crystallization.
Add Powdered Green Cardamom Seed to the Syrup
Frying Lyangcha and deeping in Sugar Syrup:
Heal sufficient Refined Oil along with 1 Tsp. Ghee in a Pan and adjust the flame to medium after the oil heated properly.
Now deep fry all the Lyangchas in medium flame until those turn deep brown in colour and pour in hot Sugar Syrup immediately.
Let the Lyangcha soak in Sugar Syrup for around 2 hours.
Lyangcha can be served hot or refrigerated though I prefer to serve it hot.
Adjust Sugar Powder while kneading the Chana according to your taste. Make a small ball out of the dough and fry it to check the consistency of the dough and If required add some extra All Purpose Flour or Semolina while kneading the dough to make it firm.
Recipe by Debjanir Rannaghar at http://kitchenofdebjani.com/2015/11/lyangcha/