Lyangcha
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Lyangcha is a majestic, robust, and profoundly aromatic Bengali heritage classic from Shaktigarh, celebrated for its unique dark-roasted exterior and intense cardamom-milk profile. This recipe features a blend of fresh Chhena (cottage cheese) and milk solids (Khoya) deep-fried into professional-grade cylindrical logs and soaked in sugar syrup. Known for its sophisticated flavor and status as a premier highway delicacy in traditional West Bengal dining, it represents the soulful heart of heritage healthy vegetarian confectionery. The taste is intensely sweet and smoky, with the deep frying providing a unique professional-grade caramelized lift. Best enjoyed warm from the professional-grade tray. A Mandatory staple for grand festive celebrations.
Ingredients
Cooking Instructions
Tips & Secrets
- Using fresh and soft Khoya is mandatory for achieving the most professional-grade rich results.
- Ensuring the dough is non-sticky provides the absolute secret to achieving a professional-grade visual set.
- The addition of rose water provide the essential professional-grade royal aroma found in heritage recipes.
- Always fry on a slow fire specifically to ensure the professional-grade maturation of the inner core.
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.