Langcha is a famous sweet of West Bengal. This is one of those popular fried sweets that India is famous for. Shaktigarh in the Bardhaman District of West Bengal is famous for this sweet item. Langcha is one of the most delicious Bengali Sweets.


Chana: 200 Gms
Khoya (Mawa):100 Gms
Maida: 2 tbsp
Sugar: 2 cups
Water: 4 cups
Large Cardamom: 1 powdered
Oil: for frying
Ghee: 1 tbsp
Baking powder: Not more than a pinch


1. Mash the chana using your palm on the kitchen slab or cutlery board till it’s very smooth and creamy and has absolutely no lumps. Remember mashing chana is the most important step of making any sweet. Mash the khoya till its smooth in the similar way. Mix the ghee, baking powder along with the 2 tbsp Maida. Add the mashed khoya with the maida and mix well. Mix the elaichi powder with it. Add the chana and mix well together using your palm on the kitchen slab till the entire mix is very smooth and has no lumps. Remember the mixture does not stick to your palm.

2. Rest the dough for 10 mins . Then make equal size round balls from the dough and shape them like a langcha (cylindrical) and pantua (round) using your palms . The shape should be even and smooth. This will help to fry them evenly. Heat white oil very well and turn off the gas for 1 min.

3. Then turn on the gas to the lowest possible temperature. Fry the langchas evenly till you get a dark brown color. Ensure not to over fry after frying transfer them into the syrup and let it soak for 30 – 40 mins. The langcha or the pantua will be double in size once fried and and put in the syrup If anybody likes the dry version, then remove them from the syrup. Otherwise just leave it in the syrup itself. Your langcha and pantua are ready to serve. Serve it warm.