Bengali Sweet Dish Saktigarh Langcha Recipe
Today we are going to make saktigarh langcha for the lovers of Bengali sweets. It is one of the famous sweets of Bengal. They are just like rasgulla and gulab jamun and their taste is also wonderful. They are very easy to make and you will have them ready in no time. So you too make this delicious sweet of Bengal and enjoy its taste.
Ingredients for Bengali Langcha
Cow Milk - 1 litre
Lemon - 2
Sugar - 2 cup (450 grams)
Cardamom - 4, crushed
Mawa - 100 grams, grated
Refined Flour - 2 tbsp
Baking Powder - ¼ tsp
Process of making Chena
Boil 1 liter of cow's milk, then when it comes to boil, turn off the gas and cool it for 2-3 minutes. Meanwhile, take out the juice of 2 lemons in a bowl and add the same amount of water to it. After the time is up, add lemon juice little by little to the milk and mix. In no time the milk will start bursting. When the milk starts appearing cracked, stop pouring the juice and keep the milk for 2 minutes.
After the time is up, place a sieve in the bowl and place a cotton cloth over it. Sieve the chenna on it, if the water becomes too much, then keep the sieve on another bowl and let all the water drain out. Now put some water in the chhena and wash it twice, then squeeze the water well. Now keep the cloth on a plate and keep the chenna to cool down.
Process of making Chashni
Put 2 cups of sugar and 2.25 cups of water in a vessel and cook till the sugar dissolves in the water. There is no need to stir and watch it much. Just cook it till the sugar dissolves in water, we do not need one or two wire syrup. When sugar dissolves well in water, add 4 crushed cardamoms and mix it and turn off the flame. Keep the syrup covered.
Process of making Dough
When the chhena cools down, take it out from the cloth and keep it in a plate. Now mash it well for 7-8 minutes. Then add 100 grams of mawa (grated), 2 tbsp of all purpose flour and ½ tsp of baking powder (you can add ⅓ tsp of baking soda instead). Knead them by mixing them well, dough will be ready in 5-7 minutes.
Process of assembling Langcha
Make two parts of the dough by rolling one part and lengthen it. Elongate it and break it into small parts. Then take a ball and give it an oval shape by making it round. By keeping them on a plate, assemble all the langchas in the same way.
Process of frying Langcha
Heat ghee in a pan, the ghee should be medium hot and the flame should be low-medium. Put them in a pan and pour ghee on them with a ladle. When they float to the top, then fry them by rotating them till they become nice golden brown. After frying, take them out and keep them on a plate, then put them in the syrup. Make the rest in the same way and keep it on a plate and put it in sugar syrup. Then keep them for 2-3 hours. When the time is up, the langchas of Saktigad will be ready, serve them and enjoy their taste.
The chenna has to be softened by rubbing it well. After mixing all the ingredients and kneading it well, make it so soft that when assembling the langcha, it does not crack.
The flame should be low-medium while frying them and the ghee should be medium hot.
They do not have to be put directly in the syrup, first they have to be taken out on the plate and then put in the syrup.
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