Langcha

Lyangcha, Langcha , or Lemcha, is an Indian sweet dish prepared in West Bengal, Jharkhand, Odisha, Bihar, Assam, Tripura and also throughout Bangladesh. It is made from flour and milk powder by frying it and dipping it into sugar syrup for a long time. The origin of the sweet is in Bardhaman, West Bengal, India. The Government of West Bengal has begun the process of registering Geographical indication (GI) for Lyangcha. Traditionally, lyangcha is made from khoya (a form of solid milk). But due to the unavailability of khoya at times, often milk powder is used instead of it. Lyancha is made from flour, milk powder. The flour and milk powder is mixed thoroughly with soda and water and made into a dough. Ghee is added making the dough at constant intervals. Mixed well, the dough is kept untouched for few hours. Then the dough is divided into cylindrical shaped pieces with hand. The cylindrical pieces are then deep-fried in oil until a brown crust is formed around and they turn stiff and hard. The fried cylindrical pieces are then boiled into the sugar syrup. Once done, they are brought back to a tub containing cold rose-flavored or elaichi flavored sugar syrup. Kept for few hours untouched, these hard pieces become soft and juicy, ready to be served on the plates.

Source: Wikipedia