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Langcha Recipe

Bengali traditional sweet

  • Prep time:
  • 10mins
  • cook time:
  • 15mins
  • serves:
  • 6

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Tags

  • #FestivalRecipe
  • #Contest176
Ingredients

Ingredients For Langcha Recipe

Methods
  • 1. Mix milk powder, flour, sugar, baking powder, ghee together well. Then add little liquid milk and beaten eggs should be mixed in the mixture, so that the yeast is not too hard or too thin, when it has a sticky feeling and sticks to the hand, then you know that the yeast is perfect for making sweets.
  • 2. At this stage the yeast should be covered for 10 minutes
  • 3. Now to make the vein, put the bone in the oven and put 2 cups of sugar and 4 cups of water in it, close the lid and boil for 2 minutes and turn off the oven. Care should be taken that the vein does not thicken.
  • 4. Now divide the same amount of yeast into small pieces and take it in the palm of both hands and give it a long shape. The shape of the langcha is long, but if you want to make rose jam with this yeast, you have to give it a round shape. This amount of ingredients will make 10-11 pieces of medium langcha.
  • 5. When all the langchas are ready, heat enough oil in a saucepan on a low flame.
  • 6. The langchas should be deep fried in oil with time. Care should be taken that the sweet does not stick to the bottom. When the sweets will float in the oil, increase the heat of the stove and stir continuously. If the sweets turn dark golden in color, remove them from the oil and wrap them with
  • 7. a kitchen tissue for a while to absorb the oil. Leave it like this for 5/7 minutes
  • 8. The vein should be boiled again in another oven. Now add the sweets to the boiling vein and keep it on fire for 10 minutes. Sometimes open the lid and shake the sweets with a long sleeve. At this stage the sweets will be very soft, nothing to fear. Take the bone out of the oven and cool it down
  • 9. in a sweet container.

Products used in Recipe

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