Home Indian Regional Flavours
Indian Rice Recipes
Indian Chicken Recipes
- About Indian Chicken Recipes
- Chara Sandheko
- Chicken Carbonara Soup
- Chicken Chops
- Chicken Chukka
- Chicken Cordon Bleu
- Chicken Curry Malabar
- Chicken Curry Mendes
- Chicken Curry With Coconut
- Chicken Dilruba
- Chicken Drumsticks
- Chicken Dry Curry
- Chicken Eggplant
- Chicken Fajita
- Chicken Fatteh
- Chicken Frankie
- Chicken Gumbo
- Chicken Ham Loaf
- Chicken Handi
- Chicken In Cumin Sauce
- Chicken In Garlic And Tomato
- Chicken In Red Wine Sauce
- Chicken Kali Mirch
- Chicken Kandhari Kofta
- Chicken Kebab
- Chicken Keema And Egg
- Chicken Khurma
- Chicken Kozhambu
- Chicken La Maison
- Chicken Liver Masala
- Chicken Lollipop
- Chicken Machuria
- Chicken Malai Curry
- Chicken Malai Kab
- Chicken Malvani Masala
- Chicken Marsala With Mushroom
- Chicken Masala Coorg
- Chicken Mulligatawny Curry
- Chicken Mushroom Rice
- Chicken Noodle Soup
- Chicken Pakoray
- Chicken Panang
- Chicken Patia
- Chicken Peas Curry
- Chicken Pepper Fry
- Chicken Peshawari
- Chicken Phall
- Chicken Piccata
- Chicken Pie
- Chicken Pizza
- Chicken Porridge
- Chicken Pot Rie Sandwich
- Chicken Potato Kurma
- Chicken Pukhi Biryani
- Chicken Qoram
- Chicken Reshmi Kabab
- Chicken Risotto
- Chicken Saagwala
- Chicken Salad
- Chicken Salami
- Chicken Samosa
- Chicken Sandwich
- Chicken Saute
- Chicken Seekh Kabab
- Chicken Sekuwa
- Chicken Shashlik
- Chicken Shawarm
- Chicken Sherry
- Chicken Shorba
- Chicken Sliders
- Chicken Spring Rolls
- Chicken Steaks
-
Search Indian Maps, Pincodes, Local Info and more...
Browse More East Indian Sweet Recipes:
Lyangcha
Brief Description
Langcha is most delicious sweet treat of Shakti Ghar. This sweet dish easily available at mostly dessert shops in West Bengal, India. Langcha can be made up with khoya/mawa (solidified milk), fresh cottage cheese (chhena), and Maida (flour).
Preparation Time Minutes – 15 Cook Time Minutes – 54 Serves Pieces - 4 Ingredients For Langcha
- 200 Gms - Homemade cottage cheese (Chana/chhena)
- 100 Gms - Khoya/mawa
- 2 tbsp - Flour (Maida)
- 4-5 – cardamom powder (green)
- Oil
- 1 tbsp - Ghee
- 1/4tsp - Baking powder
For the sugar syrup:
- 2 cups - Sugar
- 4 cups - Water
- 6-7 - Green cardamom
How to make Langcha
- To make sugar syrup, Take water and sugar in a deep bottom pan and set on medium heat. Keep stirring continuously till the preferred consistency is arrive at. Take some green cardamoms in the syrup.
- Take solidified khoya and grated, that is easy for use, Blend it well.
- As blend the chhena until it smooth.
- With the help of your palm, Knead it properly chhena, khoya, baking powder, ghee, flour and cardamom powder until remove the lumps and the mixtures does not glue to your finger. Now the plate and your hand or kitchen slab will be grease and the dough quite greasy.
- Clothing the dough with clean cloth and set for 10 minutes. Make same size of round balls informing of cylinder shape. Now roll it with the help of your palms. Keep it mind the diameter is alike and smooth.
- In a deep pan, heat oil till the preferred consistency is reached, Switch off the stove and take off the pan and waits for little time. Take the Langcha, set the pan at slow heat and Fry the Langcha until the color dark brown. And dipped in the oil move for even cooking. Be careful not to over cook. When you go for frying, it will be rise in shape. So always use a sizable pan.
- Take them out Langcha on a plate, keep aside for few minutes and transfer into warm syrup.
- After soaking, remove the syrup and set as dry Langcha.
- Decorate it and serve warm.
Some Useful Tips
- You should always use low heat for frying Langcha, they will not properly cooke and hard inside.
- Wait for few minutes after frying Langcha, then place in the syrup, otherwise the shape of Langcha will be lose and become chew.
Other Similar Recipes
- Gajar ka Halwa (Carrot Halwa)
- Bengali Rasgulla
- Ras Malai