Langcha, a sweet from cottage cheese is one of very famous sweet in West Bengal.

Ingredients:

Cottage cheese/ Chena 1 cup

Khoya/ mawa 1 tbsp

Whole wheat flour 1 tsp

Powdered khand 1 tbsp

Rice flour 1 tsp

Nutmeg and mace powder 1/2 tsp

Ghee 1 tsp

For sugar syrup:

Powdered khand 1 cup

Cardamom powder 1 tsp

Langcha
Take chena and khoya.
Then add rice flour, wheat flour, nutmeg and mace powder, powdered khand and mix well.
Now add 1 tsp of ghee.
Mash it well with the help of palm to soften it for 10 min.
Dough is ready now.
Take a portion of the dough and give it a long shape like this.
Fry them in hot oil/ ghee till golden brown on low- medium heat.
Langcha are done now.
Drop them in thick sugar syrup and let it sit there for 1/2 an hour. Langcha is ready for bhog.

Notes:

For preparing sugar syrup add 1 cup of water to 1 cup of sugar. Bring it to boil till syrup is sticky, no need for string consistency.

Mash the chena well, more you mash more soft langcha will be.

Instead of ghee you can use oil. In Bengal they use musturd oil. In temple they do not use oil. Therefore I have added ghee.

Prepare this delicious Bengali sweet and offer bhog to god.

Thank you.

Jai Jagannth🙏