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Lyangcha is a traditional Indian sweet that embodies the rich confectionery heritage of the subcontinent. This beloved dessert is a family favorite at festivals, weddings, and celebrations.
In a deep saucepan, combine sugar and water to prepare the syrup; heat over medium flame until fully dissolved, then simmer for 8–10 minutes until slightly thickened; remove from heat, add cardamom powder and rose water, and set aside, keeping syrup warm.
Mash paneer and khoya together in a large mixing bowl until smooth and creamy; add all-purpose flour and baking powder, mixing thoroughly to form a soft dough; add 1 tablespoon ghee to prevent stickiness while kneading.
Divide the dough into 12 evenly sized pieces; roll each piece between your palms into oval, log-shaped cylinders with smooth surfaces.
In a heavy-bottomed deep pan, heat the oil over low-medium heat; carefully slide in the dough logs, regulating the heat so the oil does not smoke and lyangchas cook gradually, stirring gently to ensure even browning; fry for 8–10 minutes or until they are deep brown and cooked through.
Remove fried lyangchas with a slotted spoon and immediately immerse them into the warm sugar syrup; let them soak for at least 1 hour to achieve a juicy texture, ensuring all sides are submerged for even absorption.
Allow the lyangchas to cool in syrup, then serve at room temperature, spooning additional syrup over each piece for extra moisture.
