So, last time I made Gulab jamuns with milk powder, suji, maida (editing still incomplete
). This time, I am going to share a recipe of Gulab jamun with suji (semolina) and milk. Well, this time there’s a difference. Hubby cooks and I note. He decided to make langcha or lyangcha for us. Basically, both gulab jamuns and langchas or Lyangchas are having almost similar recipe with almost similar ingredients , the shape of the sweets change though. Gulab jamun as we all know is spherical in shape while langchas are elongated cylindrical sweets. Compared to the previous recipe, I prefer this one!!! The langchas turn out to be soft and yummy!!! Now, lyangcha or langcha finds it’s origin in Burdwan district. There’s Place called Shaktigarh, which is very popular for it’s lyangcha or langchas. So people generally travelling through GT Road, halts here to taste it’s famous and beloved Lyangcha or langcha.
Time required to make Langcha or lyangcha: 30 minutes
Ingredients required to make Langcha or lyangcha Recipe:
- Suji or semolina – 1 cup
- 1 tbsp ghee or clarified butter
- 1 tsp of baking powder
- 2 pods of cardamoms
- 2 cups of milk
- 2 cups of sugar
- 7 strands of saffron
- Refined oil
Langcha or lyangcha recipe
- Put the semolina in a grinder. Grind it further so that it turns a bit like powder
- In a pan, add ghee, 1 cardamom pod and the powdered semolina and roast a bit till the colour changes a bit. Don’t over roast or get it burnt
- Add milk and stir cook, till a dough is formed. Take it off the flame. Let it cool off
- After it cools off, add baking powder. Knead further with a little more ghee and form a dough. Now, make 12 equal parts of the same and with your hands form elongated shaped langchas. Let them rest
- Now for sugar syrup, in a pan, add 2 cups of sugar and 2 cups of water. Add cardamom pod, saffron strands and let it come to a boil. Boil for 7 minutes more until the syrup turns sticky
- In a wok, add refined oil for frying the langchas. When oil is hot, turn the flame to low mode. Add the langchas one by one. Do not overcrowd the pan. Let it cook slowly on one side. Turn to the other side with a spatula. Cook till the langchas are reddish on their surfaces
- Now, in the warm syrup, directly submerge the langchas and let it soak into the syrup for 2 hours or more!
