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Preparation Time : 20
Cook Time : 30
Total Time : 50
whole milk 1 cups
semolina/suji/rava 1 tbsp
mawa powder 1 cups
maida/ all purpose flour 1/2 cups
baking powder 1/8 tsp
yellow food color(optional) 1 tsp
sugar 2 cups
water 2 1/2 cups
powdered sugar 1 tbsp
sliced pistachio 1 tsp
vegetable oil for frying 2 cups
Making sugar syrup- In a big pan add 2 cups of sugar and 2 1/2 cups of water. Boil until sugar dissolves completely. Add a pinch of cardamom powder and mix well. Keep aside.
Making dough for langcha - Take a bowl add milk powder,all purpose flour,semolina,baking powder,whole milk( add small amount of milk at a time)and make a soft dough.
Cover it up with a damp cloth for about 10 to 15 minutes. Add food color(optional) and powdered sugar, mix it well. Rest it for another 5 minutes.
Wet hands and take small amount of dough and pressing by hands give it a shape like langcha( as shown in picture). Keep the size small as it will puffed up after frying.
Frying langcha- In a deep frying pan heat vegetable oil. Then slowly add langchas(not crowded much)fry until golden brown.
Warm up sugar syrup. Add fried langcha slowly in hot sugar syrup.Let them soak for 3 - 4 hours then serve. Serve it hot or refrigerate for 1 hour then serve as per your wish.
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