Rava Langcha

Name: Rava Langcha
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1.5 cups whole milk; 1/2 cup fine rava (semolina); 3 tbsp milk powder; 1 tbsp all purpose flour; 1/4 th tsp baking powder; 2 tsp ghee; 1 cup oil for frying; 3-4 green cardamoms; 7-8 cashewnuts chopped finely; 1 tbsp raisins; 1.5 cups sugar; 1 cup water

Kumkum Chatterjee @cook_12055532

#masterclass/post-8
Langcha like Gulab Jamun is a delicious deep-fried oblong-shaped Indian sweet delicacy steeped in sugar syrup and popular in West Bengal. These are normally made with paneer and fried in ghee or oil. But this is an instant version of making this sweet and tastes equally delicious. Instead of paneer, here rava/semolina, milk and milk powder are used to make this famous Indian delicacy.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 mins

5 servings

1.5 cupswhole milk
1/2 cupfine rava (semolina)
3 tbspmilk powder
1 tbspall purpose flour
1/4th tsp baking powder
2 tspghee
1 cupoil for frying
3-4green cardamoms
7-8cashewnuts chopped finely
1 tbspraisins
1.5 cupssugar
1 cupwater

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Steps

45 mins

1

Boil milk with 1 tsp ghee in a nonstick pan. Make a thick paste of milk powder by adding 2 tbsp warm milk. Add it to the boiling milk. Now add rava /semolina and 1 tbsp sugar and continuously stir till it forms like a soft dough. Add crushed cardamom and toss. Set aside to cool. In a deep pan boil water and add sugar,1/4th tsp cardamom powder and boil till it is dissolved and reaches 1 string consistency.
2

Rava tends to soak moisture. Add baking powder and 1 tbsp flour if needed. Add 1 tsp ghee and knead like a flour dough. Chop cashew nuts finely. Divide dough into small balls. Smear ghee on palm and make small balls. Give it a cup shape and insert little chopped cashewnuts and raisins in the center. Give it an oblong shape.
3

Heat oil in a frying pan. Slowly place the lengchas in batches in the hot oil and fry in low flame so that the inside is cooked properly. Dip the fried sweets in the hot sugar syrup. Let it soak for 3-4 hours. The lengchas tend to increase in size and soak the syrup. So add more syrup if needed. Garnish with chopped nuts. Serve it hot or at room temperature.