Shaktigarh Langcha

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Chana (cottage cheese) - 300 gm
Khowa Kheer - 100 gm
Safeda (Basmati Rice Flour) - 1 tbsp
All purpose flour (Maida) - 1 tbsp
Baking powder - 1/2 tsp
Sugar - 1 kg
Nokul dana (Sugar candy balls) - 50 gm
Nutmeg - 1/2 tsp
Mace [Jayatri] - 1/2 tsp
Refined oil - 300 ml
Ghee - 3 tsp
Water - 2 liter

Shaktigarh Langcha

The name Shaktigarh became famous because of the legendary sweet "Langcha". This famous black sweet has pulled Shaktigarh out of history page to current era. If its Langcha, then it must be "Shaktigarher langcha"


10 mins


For thin sugar syrup
- Take 2 liters water in a container and start heating it.
- Add 750 gm sugar to the water and boil for 5-8 minutes.
- To remove dirt from syrup, add little maida mixed in water to the boiling syrup.
[This will form sludge floating on the boiling syrup, remove with a skimmer]
For thick sugar syrup
- Pour half of the syrup in another pot.
- Add another 250 g sugar to it and continue boiling
- Boil the syrup, until it becomes sticky.
[To check the syrup, let a drop of the syrup in plain water, the drop will settle at the bottom of water]

20 mins


Prepare the dough

- While the syrup is being made, we can prepare the dough for langcha
- First start pressing the cottage cheese softly with finger tips.
- Then with the palm apply more pressure on the chana to smoothen the granules in them.
- We need to flatten the granules complete and make the dough silky smooth.
- Take the khowa kheer and break into small particles.
[You can use a mixie for this]
- Add 2-3 teaspoon water and start making another dough with it.
- When the khowa dough becomes smooth, mix it with chana dough.
- Add safeda (rice flour), maida, nudget powder, mace powder, baking powder and mix them well.
- Take care that the dough do not become too slurry.
- Create small balls from the dough
- Add one nakuldana to each dough ball

- Roll the balls between 2 palms and give it the needed shape.

30 mins


Frying langcha
- Take refined oil in a kadai and boil on medium flame.
- When the oil is heated up, lower the flame.
- Add half of the langchas in the heated oil.
[Be careful not to break the raw langchas]
- After a minute turn the langchas, so the heat gets distributed evenly on the langchas.
- When the color of the langchas become orange like, increase the flame to low-medium and continue frying.
- Keep turning the langchas for uniform heating.
- When the langchas turn dark brown in color, take them out of oil and shift them to the thin syrup.
- Cook the langchas in thin syrup on low heat for 20 minutes.
- Keep turning the lanchas, so the sweet syrup can penetrate into the lanchas well.
- Fry the remaining raw lanchas in oil and then cook in thin syrup.
- After cooking in syrup, shift the langchas to thick syrup.
- Keep the lanchas soaked in thick syrup for 10 minutes.
Your delicious Shaktigarh langchas are ready to be served.

Salma Khatun

Salma Khatun

Jul 31, 2017

I love cooking and gardening. I am a YouTuber and runs the channel SalmaTheChef!