Langcha Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine chhena, semolina, and cardamom powder. Knead the mixture into a smooth dough.
• STEP 2.Divide the dough into small portions and shape them into cylindrical langchas.
• STEP 3.Heat oil in a deep pan and deep-fry the langchas until golden brown.
• STEP 4.In a separate pan, prepare a sugar syrup by dissolving sugar in water. Add cardamom powder for flavor.
• STEP 5.Soak the fried langchas in the sugar syrup for about 2 hours.
• STEP 6.Garnish with chopped nuts and serve the langchas warm or chilled.

Cooking Tips

• Make sure the chhena is well-drained to avoid excess moisture in the dough.
• Fry the langchas on medium heat to ensure they cook evenly and don't burn.
• You can adjust the sweetness of the sugar syrup according to your preference.
• For added flavor, you can also add saffron strands to the sugar syrup.

Storage and Serving

• Langchas can be stored in an airtight container at room temperature for up to 2 days.
• Serve langchas as a dessert after a meal or as a sweet snack with tea or coffee.
• You can also serve langchas with a scoop of vanilla ice cream for a delicious twist.