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Soft, spongy, and perfectly sweetened, Langcha Sweet is a signature Bengali confection known worldwide. This cherished family dessert is essential at pujas, weddings, and festive occasions.
Start by kneading chhena and khoya together with 2 tbsp all-purpose flour and ½ tsp baking powder until very smooth and no lumps remain (about 7 minutes by hand).
Divide the mixture into 16 equal portions and shape each into an oblong log. Ensure each piece is smooth to prevent cracks during frying.
In a deep frying pan, heat sunflower oil over medium-low heat (about 325°F / 160°C). Gently slide in a few shaped langcha at a time—do not overcrowd, as this will cause uneven browning.
Fry slowly, stirring gently and constantly, for 8–12 minutes until the sweets are golden brown and evenly colored all over. Remove with a slotted spoon and drain excess oil on paper towels.
While frying, prepare the sugar syrup by boiling 2 cups sugar and 3 cups water together. Once boiling, add cardamom powder and simmer 8 minutes. Turn off the heat and add rose water.
Soak the hot fried langcha immediately in the warm syrup for 1–2 hours, allowing them to absorb syrup and become soft and spongy. Serve warm or at room temperature.
