Langcha
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Langcha is a majestic, robust, and profoundly aromatic Bengali heritage classic from the town of Shaktigarh, celebrated for its unique cylindrical shape and intense caramelized-milk profile. This recipe features specifically prepared fresh Chhena (cottage cheese) and Khoya (milk solids) deep-fried into professional-grade dark logs and soaked in cardamom syrup. Known for its sophisticated flavor and status as a prestigious highway-stop delicacy in traditional West Bengal dining, it represents the soulful heart of heritage healthy vegetarian confectionery. The taste is intensely sweet and savory, with the deep frying providing a unique professional-grade smoky lift. Best enjoyed warm from the professional-grade bowl. A Mandatory favorite for grand festive feasts.
Ingredients
Cooking Instructions
Tips & Secrets
- Using high-quality Khoya is mandatory for achieving the most professional-grade rich and soft results.
- Ensuring the logs are crack-free provides the absolute secret to achieving a professional-grade visual set.
- The addition of suji provide the essential professional-grade firm yet soft texture found in heritage recipes.
- Always fry on a very slow fire specifically to ensure the professional-grade deep-cooked center.
Nutritional Information(Per 1 piece (80g))
230 kcal
5g
11g
30g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.