Langcha recipe: �Most people are crazy about Bengali sweets. They are raspberries and dissolve as soon as they go into the mouth. Their sweetness is something special that climbs the tongue. It is difficult to forget their taste after eating them. We are currently mentioning the langcha. It is a deep-Friday, a Bengali sweet dish soaked in sugar syrup that is made from khoya. Its spongy texture and sweet taste attract people. This sweets will add beauty to the occasion or festival of happiness and will work to increase the beauty of the mahfil. By the way, it is not necessary that you wait for an opportunity for this. Do not lag behind in enjoying it even on normal days. You should fully fulfill your desire by following the method given by us.

Ingredients

200 grams lost

2 tablespoons maida

1 tbsp semolina

1 tbsp ghee

½ tsp cardamom powder

Ghee or oil

Ingredients for sugar syrup

1 ½ cup sugar

2 cups of water

Recipe

Put water in a pan and heat it and then add sugar to it and boil it. Allow it to cook for 5-6 minutes until it becomes a little thick.

If the syrup becomes a wire, then turn off the heat and keep it separate. Add khoya, maida, semolina, home -made cardamom powder and ghee to a bowl.

– Mix it well and knead soft dough. If the dough looks very dry, add one tablespoon milk and knead it.

– Cover the dough for 5 minutes. After this, divide the dough into small parts and give them cylindrical shape.

Now to fry them, heat ghee or oil in a pan. Fry the langcha on low to medium flame until golden brown.

– Remove from oil and immediately put them in hot syrup and leave it for 2 hours. This will make the sweetness sit under the dough well.

Now garnish by adding chopped pistachios or almonds on them. Langcha is ready.