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Lyangcha
ল্যাংচা: Shaktigarh's long, dark-fried chhena and khoya sweets soaked in syrup
IndianTravellers on the road from Kolkata to Bardhaman stop at Shaktigarh for one reason: lyangcha, cylindrical sweets of chhena and khoya fried almost black and soaked in light syrup, sold hot from roadside shops and carried home in clay pots. The outside is caramelised and slightly chewy, the inside soft, juicy and milky. They are a winter and wedding favourite across Bengal. The common mistake is frying on high heat to get the dark colour quickly; the outside burns while the centre stays raw and the sweet splits in the syrup. Low, patient heat gives an even mahogany shell. Chef's tip: a teaspoon of sugar kneaded into the dough helps it darken evenly.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the chhena
- 6 ¼ cups full-fat milk
- 3 tbsp lemon juicemixed with 3 tbsp water
For the dough
- 2 ⅞ oz khoya (mawa)grated
- 2 tbsp plain flour (maida)
- 1 tbsp fine semolina
- 1 tsp sugar
- 1 pinch baking soda
- ¼ tsp ground cardamom
For the syrup
- 14 oz sugar
- 3 cups water
To fry
- 2 ½ cups ghee or neutral oil for deep-frying
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Method
0/7 doneStep 1: Bring 6 ¼ cups full-fat milk to the boil, take off the heat for 1 minute and stir in 3 tbsp lemon juice a little at a time until the curds separate and the whey turns pale green. Strain through muslin, rinse with cold water and hang for 30 minutes.
40 minStep 2: Knead the chhena on a plate with the heel of your hand for 6–8 minutes until smooth and your palm feels greasy. Add 2 ⅞ oz khoya (mawa), 2 tbsp plain flour (maida), 1 tbsp fine semolina, 1 tsp sugar, 1 pinch baking soda and ¼ tsp ground cardamom and knead 2 minutes more to a crack-free dough.
10 minStep 3: Shape into 16 cylinders about 6 cm long, rolling them between your palms until there are no cracks.
10 minStep 4: Boil 14 oz sugar and 3 cups water for 5 minutes to make a thin syrup with no string, and keep it warm.
6 minStep 5: Heat 2 ½ cups ghee or neutral oil for deep-frying in a kadhai or deep pan, filling it no more than a third of the way, to 275°F; a pinch of dough or batter dropped in should rise slowly with few bubbles. Never leave the hot fat unattended.
6 minStep 6: Fry 5–6 at a time over low heat for 15–18 minutes, turning gently, until a deep, even dark brown. Lift out with a slotted spoon.
35 minStep 7: Drop straight into the warm syrup and simmer on the lowest heat for 5 minutes, then soak at least 2 hours, until they swell and feel juicy when pressed.
125 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 10 g
- Carbs
- 52 g
- Fat
- 13 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lyangcha take?
- About 90 minutes in total: 45 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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