Langcha – A delicacy of Indian Bengali Sweet by Poppy Dey
  1. If you are using cream cheese just mix all ingredients from number 1 to number 9 and mix well. Then knead for few minutes. You need more time to knead for chhana/cottage homemade cheese(if you are using this).
  2. Cover and keep aside the dough for 7-8 minutes
  3. Make sugar syrup in a saucepan. Put sugar, water and crushed green cardamoms. Let it boil and when the syrup thickens like Gulabjamun syrup or a bit more than 1 string consistency, switch off the cooker
  4. Now make small balls of from the dough. Put a elaichi-dana or sweet makhana ball in each ball and make a shape of a cylinder as in the photo of Langchas
  5. Heat oil and fry the langachas on medium heat. With a spatula lightly stir continuously, so that langchas are fried evenly. When they get blackish brown put them in warm syrup. Stir them lightly to let them bathe in sugar syrup evenly
  6. Check, if they are soft in all sides, they are ready to eat. If not that soft, put your syrup on very low heat along with langchas for some time
  7. Sprinkle some rose water or Kewra water, tastes divine.
  8. Enjoy!! Bon appétit!
Recipe Notes

Note: If you think your dough is too wet add some rice flour or milk powder to make the cylinder shaped Langchas