Lengcha ( লেংচা)

 **Lengcha (Bengali Sweet) Recipe**

Lengcha is a popular Bengali sweet, similar to Gulab Jamun but unique in its flavor and shape. It's made from chhena (Indian cottage cheese) and khoya (reduced milk solids), deep-fried and soaked in sugar syrup.

### Ingredients:

**For the Dough:**

- 1 cup chhena (freshly made or store-bought paneer, crumbled)

- ¼ cup khoya (mawa, reduced milk solids)

- 2 tablespoons all-purpose flour (maida)

- 1 tablespoon semolina (sooji/rava)

- ¼ teaspoon baking soda

- 1 tablespoon ghee (clarified butter)

- 1-2 tablespoons milk (if needed for kneading)

- Oil or ghee for deep frying

**For the Sugar Syrup:**

- 2 cups sugar

- 2 cups water

- 2-3 cardamom pods (crushed)

- 1 teaspoon rose water or a few saffron strands (optional)

- 1 teaspoon lemon juice (to prevent crystallization)

### Instructions:

#### 1. Prepare the Sugar Syrup:

- **Make the syrup**: In a saucepan, combine sugar, water, and crushed cardamom pods. Bring it to a boil and simmer for about 5-7 minutes until the sugar dissolves and the syrup thickens slightly.

- **Add flavoring**: Add rose water or saffron strands, if using, and a teaspoon of lemon juice to prevent the syrup from crystallizing. Keep the syrup warm.

#### 2. Prepare the Dough:

- **Mix the ingredients**: In a large bowl, combine chhena, khoya, all-purpose flour, semolina, baking soda, and ghee. Mix everything well to form a smooth and soft dough. If the mixture feels dry, add 1-2 tablespoons of milk to adjust the consistency.

- **Knead the dough**: Knead the dough for 3-4 minutes to make it soft and pliable. It should be smooth without cracks.

#### 3. Shape the Lengcha:

- **Shape the dough**: Divide the dough into small portions and shape each portion into an elongated oval or cylindrical shape (traditionally, Lengchas are oval or cylindrical rather than round like Gulab Jamun).

  

#### 4. Fry the Lengcha:

- **Heat the oil**: In a deep pan, heat enough oil or ghee for deep frying. Keep the heat on medium-low to ensure even cooking.

- **Fry the lengchas**: Gently slide the shaped lengchas into the hot oil. Fry them on low heat, turning them occasionally, until they become golden brown on all sides. This will take about 10-12 minutes. Be patient, as frying them too quickly will leave the inside uncooked.

  

#### 5. Soak in Sugar Syrup:

- **Soak the fried lengchas**: Once fried, remove the lengchas from the oil and immediately immerse them in the warm sugar syrup. Let them soak for at least 2-3 hours, so they absorb the syrup and become soft and juicy.

#### 6. Serve:

- Serve the lengchas warm or at room temperature, soaked in syrup. They can be stored for a few days in the refrigerator.

### Tips:

- Knead the dough until smooth to avoid cracks while frying.

- Fry the lengchas on low heat to ensure they cook evenly and don't remain raw inside.

- For an extra touch, you can garnish the lengchas with slivered pistachios or almonds.