Lyangcha or Langcha is my choice for L in the A to Z Bengali Sweets Series. This Lyangcha is popular in West Bengal, Odisha, Assam and in the eastern regions of India. Traditionally it was prepared from Khoya, now it is replaced with milk powder and flour, deep fried and soaked in sugar syrup. It’s referred both as Lyangcha or Langcha, originated in Shaktigarh, in the Burdwan district of West Bengal.
The other L I had was Lebu Sandesh (a sweet shop version), Ledikeni. Ledikeni or Lady Kenny is also similar in preparation but round in shape is more reddish brown in colour. History has that Ledikeni is named after Lady Canning, the wife of Charles Canning, the Governor-General of India during 1856-62. Wiki.
Whereas on the other hand, Lyangcha goes back further back in history, you can read from wiki if interested. I was more interested to know that Lyangcha is made as a cylindrical shape with fresh chhana, semolina, and flour. This is denser with a thicker crust. When I searched the net for recipes, many sources were confusing between Lyangcha and PAntua. Sayantani clarified how these differ and I went ahead with it, though my initial inspiration was from here.
The fresh chhana for Lyangcha is also kneaded very fine. Other sources say that milk powder is added, whereas Sayantani didn’t mention. So I skipped milk powder and add the rest to this dough. The Rava, flour along with soda is added slowly to the chhana and kneaded again to a thick dough. Then it is shaped as a cylindrical and deep fried. Finally, the deep fried cylindrical are soaked in sugar syrup.
This Lyangcha has different steps, making fresh chhana, kneading the chhana, kneading again with other ingredients, deep frying and then soaking.
In this A to Z Bengali Sweets for Protein Rich dishes:
A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli
D for Danadar
E for Elixir Sandesh
F for Fruit Sandesh
G for Gajarer Sandesh
H for Hot Chocolate Sandesh Truffle
I for Ice Cream Sandesh
J for Jilapi
K for Khirkadam
Step By Step Pictures for making soft Chhana for Bengali Sweets
Step by Step Pictures for kneading the chhana to a soft texture.
How to make Sugar Syrup
Step by Step Pictures for Making Lyangcha
Lyangcha | How to make Langcha
For the dough
1 cup Paneer / Chhana well kneaded
1 tsp Semolina or Sooji
A Pinch of Baking powder
1 tbsp All Purpose Flour / Maida
A Pinch Cardamom Powder
1/2 tbsp Ghee
Cooking Oil for deep frying
For the Sugar Syrup
1 cup Sugar
1 cup Water
3-4 Cardamoms / Elaichi
How to make Lyangcha
For the sugar syrup
Take the sugar with water and let the sugar melt and remove the impurities if any. Then boil the sugar with the water and crushed cardamoms till one string consistency. This will take about 8-10 minutes. The syrup should be thick like how you make for gulab jamun.
For the Lyangcha
Prepare the soft chhana for making Bengali Sweets.
Take the crumbled paneer on a plate and with your heel, knead till there are no coarse grains or lumps and the Chenna becomes very soft.
Add the semolina, flour, ghee, baking powder, cardamom powder to the soft chhana and knead it for nearly 10-12 minutes or till it starts releasing oil to make a smooth textured dough.
Cover the bowl and keep it aside for 10 minutes and divide the mixture into 10 equal sized balls.
Then roll into cylindrically shaped logs
Heat a kadai with oil and reduce the flame when it reaches smoking point.
Gently drop the cylindrical logs and fry on medium flame till golden brown.
Drain the Lyangcha and soak them in the prepared warm sugar syrup for 2-3 hours.
Garnish with chopped nuts before serving warm or chilled.
It is important to knead the Chenna well for the Lyangcha to be soft, however, the outer layer will be crusty.