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Akanksha Khatri
Lyangcha is a traditional Bengali sweet. Chef Akanksha Khatri shares the recipe for this Gulab Jamun like delicacy.
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
dessert
Difficulty
MEDIUM
For the dough
1 cup chenna
1 tsp semolina
a pinch of baking powder
1 tbsp refined flour
1/4 tsp cardamom powder
ghee for frying
For the Sugar Syrup
1 cup sugar
1 cup water
3-4 cardamom pods
Take water and sugar in a pot and let it cook till the sugar melts. Add crushed cardamom pods and boil till it reaches a thick syrup before one string consistency is achieved.
Knead the crumbled chenna with the heel of your hand, till there are no lumps. Now add the semolina, refined flour, cardamom powder and baking powder to the dough and knead it again for minutes to get a smooth textured dough.
Cover the dough and let it rest for 10 minutes. When done, divide the dough into small equal sized balls. Then roll them out into cylindrical shape with tapering ends.
Fry the lyangcha in hot ghee until they turn golden brown.
Dip the lyangcha in the sugar syrup. Garnish with chopped pistachios and grated khoya. Serve warm or chilled.
Lyangcha is a traditional Bengali sweet made from chenna. Although it looks like a gulab jamun it is quite different as it is made from chenna whereas gulab jamun is made from khoya.
The cylindrical Lyangcha made from chenna, semolina and refined flour is deep-fried and then soaked in the warm sugar syrup till they absorb the syrup.
The soft, luscious Lyangcha tastes heavenly.
