Langcha: The Bengali Sweet That Has Been Tantalising Our Sweet Tooth For Centuries
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With an assortment of decadent goodies, Indian cuisine offers something or the other to everyone. From the vast array of savoury dishes to the toothsome desserts, Indian cuisine is an amalgam of the numerous regional cuisines native to the Indian subcontinent. From the rustic and buttery Northern delicacies to the tangy and spicy Southern dishes, the cuisine has foods of varied flavour profiles, textures and aromas. Keeping all the regions apart, let’s talk about the region I hail from. Hailing from Odisha, no matter where I am and what I am eating, my heart always craves some Odia or Bengali comfort food. Both cuisines share some similarities that are enough to provide me with comfort when I am homesick. Out of all the delicious goodies, the things that appeal to me most are the indulgent desserts. As I have already talked about a lot of Odia and Bengali desserts, let’s talk about yet another popular Bengali dessert. The dessert is called Langcha and is made with chhena.

Believed to have originated in the Burdwan district of West Bengal, Langcha is a deep-fried sweetmeat that is made up of chhena. If we start pondering over the genesis of Langcha, locals believed that the sweetmeat was first made by an artisan of Burdwan. The man used to make Pantua (huge oval-shaped deep-fried sweets made out of chhena) and tried to make them bite-size which resulted in the invention of Langcha. However, like most Indian food articles, this isn’t it for Langcha too. While half of the population believes that the artisan named his bite-sized sweetmeats after a British officer who used to limp and walk who was quite pleased with the sweet, the other half believes something else.