Listening to a particular romantic song for around 10 times within a span of 1 hour! Yes I am continuously listening to “Banke titli dil uda uda hain kahi dur” since last one hour while editing pictures for this post! A sweetest note just perfect to cherish the sweetness of an authentic bong delicacy; nothing but “Lyangcha” or Langcha! I know you must be thinking that Debjani has some major problem for sure; how can she even a sweet with a hard-core Bollywood number? Why not? After all SRK played the character of a “Halvai” in Chennai Express 😛 and i am writing about a quintessential Bengali sweet ! Well this is not the reason for me to listening to this song while editing the pictures, while writing this post and while having back to back 3 self-made Lyangcha! Actually I made Lyangcha at Debjanir Rannaghar for the first time in my life! My novice attempt to recreate the sweet beauty from Shaktigarh in my kitchen is finally succeeded.
Shaktigarh is known to all Bong foodies for nothing but cylindrical Lyangcha; a first cousin of Gulab Jamun! Around 80 km from Burdwan, Shaktigarh has several Lyangcha shop and mostly scattered in the National Highway. Lyangcha Mahal, Lyangcha bhaban, Lyangcha Kuthi, Lyangcha House; Lyangcha shop with every possible name and Lyangcha with every possible size renging from 3” long to 10” long. This is the only reason I prefer to go to my in laws place (Dubrajpur) by car given this has allow me (read us) to take a break at Shaktigarh and to have some fresh Lyangcha along with Kachuri Tarkari. It’s been years, we are visiting Shaktigarh and this had in my mind to try Lyangcha in my kitchen and to share my experience of cooking here in Debjanir Rannaghar. I wrote about the rode journey in a post on our Gurgaon- Kolkata Trip.
I have made Gulab Jamun so many times and was confident that I will be able to prepare its close cousin as well. To my surprise I found it a bit difficult to shape Lyangcha though it came out super tasty but not as smooth as found in confectioner’s shop. I took few snaps of Lyangcha of Shaktigarh during my last visit to just share with my readers along with the picture of my version.
Lyancgcha is a cylindrical fried sweet coated with sugar syrup and prepared with FRESH CHANA (Paneer) and Mawa/ Khowa. To make soft and tasty Lyangcha use of fresh Chana is must and I just made it at home. However, store bought fresh Paneer can also be used for this recipe. Lyangcha will be at its ultimate level if fried in pure Ghee but considering the calorie content I used refined oil mixed with 1 Tsp. of Ghee to fry Lyangcha 😀 and rest of the process is in the recipe section as always!
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
- Prep Time: 1 hour
- Cook Time: 20 mins
- Total Time: 1 hour 20 mins
- Yield: 20 Lyangcha 1x
- Category: Sweet
- Cuisine: Bengali
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:
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/04/Chanar-Dalna-collage-300x240.jpg"][/url]
- 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.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/11/Making-of-Lyangcha-300x225.jpg"][/url]
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.
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