Desi Fiesta

Lengcha Recipe| Langcha (With Milk powder)

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Langchas Recipe
Diwali means sweets for us , we make sweets more than savories. I am here with another sweet which was a great hit and everyone who had showered me with compliments. I thought of making something different and one of the most awaited in my to do list makes it to blog today. Yes these langchas recipe were in my to do list and here I am finally . Langchas recipe are generally paneer based sweet tastes and looks very similar to gulab jamun but shaped differently. These traditional bengali sweet are my recent fav as they taste heavenly , just melts in mouth . Though the the traditional recipe calls for paneer and mawa I have made these using milk pd and heavy cream as I did for my Makan Peda recipe. You can call this is Instant lengcha recipe . I will also share the traditional recipe someday.

Gulab jamun recipe
Bengali fried paneer sweet recipe
Bengali sweet recipes

Langchas are the golden brown fried dumpling drowned it sticky syrup. I love bengali sweets and this is similar to gulab jamun , so I love this too. I make milk pd gulab jamun so followed the same recipe for making these, you can shape them to round and make gulab jamun the same way.Today I some how had to make something for blog and these beauties came to survive. I made these yesterday and had shared the making video in insta so all my friends were guessing what could this be and here it is . Now moving on to the recipe.

Gulab jamun with milk powder

How to make gulab jamun ?
 List of bengali sweets must try

Bengali sweet recipes

Perfect Gulab jamun

I had this Insta video uploaded while I was Making these beauties 🙂 Do chk it out and for regular updates do follow me on Insta.

Lengcha Recipe| Langcha (With Milk powder)
 
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Author:
Recipe type: Indian Sweets
Cuisine: Bengali
Serves: 8
Ingredients
  • Non fat Dry Milk pd - 1 cup
  • Maida - ½ cup
  • Heavy cream / fresh cream/ Milk-1/2 cup + 2 tbsp ( Use it more or less as needed)
  • Baking pd -1/4 tsp
  • Ghee -1 tbsp
  • Cardamom pd - ¼ tsp
  • Chopped Pistachios - For garnish
  • Oil for frying
  • Sugar - 2 cups
  • Water - 1 cup
  • Cream of tartar -1/4 tsp
Instructions
  1. In a bowl mix maida, milk pd, baking pd and mix well .
  2. Then add heavy cream ( i used heavy cream) as needed and mix them gently with fingers.
  3. Add ghee and form a smooth dough.
  4. Let it rest for 10 mins.
  5. In the meanwhile in a sauce pan make sugar syrup by adding sugar and water.
  6. Let the sugar dissolve completely and reach a bubbling boil, you don't have to attain any string consistency. The syrup should be of sticky consistency.
  7. Add cardamom , cream of tartar and mix well.
  8. Smooth the dough and divide to equal size to make oblong shape by rolling the dough in between your fingers.
  9. Heat oil in pan / kadai , When the oil is hot drop the shaped langcha and deep fry them till golden brown.
  10. Don't keep on turning them as they might form cracks, stir the oil slightly without disturbing the langchas and they will automatically turn aroundand this way cook evenly.
  11. Cook the langchas in low to medium flame as you want the inside to cook well.
  12. Once they are golden brown drop them in the warm syrup ( keep the syrup warm). Do the same for rest of the shaped langchas.
  13. Once all the langchas are fried and soaked in the syrup, Cover the sauce pan andlet them rest for 1-2 hours.
  14. Then remove them from the syrup and serve. You an serve them with or without syrup.
  15. Garnish it as you like I did with some pistachios and some rose petals.
  16. Note : The same recipe can be followed to make gulab jamun, just shape them into rounds.
Notes
The same recipe can be followed to make gulab jamun, just shape them into rounds.

Reader Interactions

Comments

  3. Rimli says

    That's awesome Manju. I have this recipe sitting in my draft folder for past four years as I don't like the pictures any more which I took that time. You are giving me an inspiration to try once again. By the way add that instagram video here that will be a great addition to the post.

    • manjulabharathkumar@gmail.com says

      I have never experienced disintegrated jamuns till date. It may occur due to excess amount of ghee. Or In some case excess amount of soda as well .The frying temperature also matters to avoid breakage. Was your dough too loose ?? Too much of moisture can also cause disintegration.

      • Arun says

        I kept the measurements AS-IS. The only difference I made is frying in ghee. Finally I baked my jamuns! Surprisingly that came out great !

        • manjulabharathkumar@gmail.com says

          Wow Great !! Thank you for trying and letting me know..