Friday, 24 October 2014

LANGCHA


Langcha....is a sweet authentic of my state, in the eastern part of India. To be precise, it originated in a small township named Shaktigarh, in the district of Burdwan. If you are travelling through that highway, you cannot help yourself but stopping by the shops and have few. Along the highway, there are series of frill free humble shops, by their looks you can't even imagine inside they have those red, hot beauties ready to be served  for you.... please don't get scared of the flies around, they are part of the deal, hahaha. Those flies are very decent you know, they keep on flying above your head without disturbing your plates. Still, morning to night, there are swarms of cars and buses by these shops....from labourers to corporate honchos.
So, I thought before My friends from the western world faints and cancel their trips to my country, I should post the recipe, so whoever wishes to can prepare at home. But you know I am very proud when I say all these, infact proud of the subcontinent.... we are poor, we are developing, but we have talents because we are fighters, since childhood we learn to fight against all odds, and we have a rich cultural heritage. I believe,  in a country, if its men are not proud of it and work towards bringing pride for their country, it eventually turns into a failed state.
My version of langcha is more typical of the ones available at the Kolkata shops. At Shaktigarh, they are darker,  deep fried in clarified butter and too sweet.

INGREDIENTS :[for the syrup]
Sugar : 2 tea cups [ adjust according to your taste ]
Water : 4 tea cups
Green Cardamom : 5-6

INGREDIENTS :[for the langchas]
Milk : 2 litres
Lemon : 1 big
Refined Flour : 2 tbsp
Ghee[clarified butter] : 1 tbsp
Baking Powder : 1 pinch
Cardamom Powder : 1 tsp
Oil : 200 ml for deep frying
[for the instant khoya, means solidified milk]
I cup milk powder
1/2 cup thickened cream

METHOD :
In a deep bottomed vessel, heat the milk. Once it comes to boil, put the lemon juice. As soon as the milk curdles, switch off and put a cup of ice cubes to avoid extreme curdling and getting hard. Drain the whey water through a white thin and clean cloth. The cheese you get should be tied and hanged for about 1 hour.

Mean while, lets prepare the instant khoya. Mix one cup milk powder with half cup thickened cream very well. Microwave for 3 minutes at high power stirring every 30 seconds to avoid burning.

Once cold, make a smooth dough of the instant khoya with help of your palms. It will take about 15 minutes.

After one hour, take out the cheese and make into a smooth dough same as the khoya. It will take about 20 minutes. Now mix the baking powder, ghee and refined flour very well and work out with your palms for 5 minutes. Add the instant khoya and green cardamom powder. Mix well for another 5 minutes, your dough is ready.

Make into cylindrical shapes as in picture. Heat oil in a wok. Simultaneously, in another burner beside, you will make the sugar syrup by mixing the sugar,water and green cardamoms and letting the mixture boil for about 20 minutes at medium to low heat. Once the oil is hot, lower the heat and fry the cylindrical shape cheese cakes  till brown, in batches. Put into  the sugar syrup. Switch off both burners.

Let them be soaked for 1 hour. Serve warm or chilled.


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