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Langcha is a beloved Bengali sweet crafted from fresh chhena and soaked in aromatic syrup. This iconic dessert is a highlight of family celebrations and a pride of Bengali culinary tradition.
Boil 4 cups whole milk in a heavy pan over medium heat, stirring occasionally to prevent scorching.
Once milk comes to a gentle boil, add lemon juice gradually, lowering the heat to medium-low. Stir until the milk curdles and chhena separates from the whey.
Pour the mixture through a muslin cloth. Rinse the chhena under cold water to remove lemon flavor and squeeze out excess moisture thoroughly.
Transfer the chhena onto a clean surface. Knead with the heel of your hand for 6-8 minutes until smooth and free of lumps. Add all-purpose flour, semolina, ghee, and baking soda. Knead together for 3 more minutes to form a soft, pliable dough.
Divide the dough into equal portions and roll into smooth cylinder shapes (about 2 inches long).
In a separate pot, combine sugar, water, and cardamom pods. Bring to a boil over medium-high heat; lower heat and simmer for 10 minutes to make a syrup. Add rose water and keep the syrup hot but not boiling.
Heat oil in a deep pan over medium heat (350°F). Gently slide in the prepared cylinders. Fry on medium-low, turning frequently for even browning, until they are deep golden brown (8–10 minutes). Avoid high heat to prevent uncooked centers.
Remove fried langchas with a slotted spoon and immediately place them in hot syrup. Let them soak for at least 2 hours, ensuring they absorb the syrup thoroughly and remain soft.
Serve warm or at room temperature, garnished with a drizzle of syrup if desired.
