Shaktigarh Langcha

Preparation

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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]

Cooking

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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.

Frying

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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.