Shaktigarh, Bardhaman, West Bengal
Langcha
Long, dark, syrup heavy. The highway sweet of Shaktigarh that bus drivers swear by.
80 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayLong chhena khoa logs, fried dark, soaked long.
The original430kcalsame
7 gproteinsame
0 gfibresame
80minutessame
Classic langcha.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Boil sugar, water and cardamom 6 minutes for a light syrup.
- 2Knead chhena, khoa, maida and soda into a smooth dough and roll into 12 cylinders, 6 cm long.
- 3Fry on low heat for 12 to 15 minutes, rolling them around, until almost black brown.
- 4Soak in warm syrup for 3 hours or overnight.
Serve it like this
Serve one or two langcha on a plate, sliced on the diagonal, with a spoon of syrup.
