Today, we'll make saktigarh langcha,
it's a Bengali sweet dish.
Looks like gulab jamun
but tastes different.
It has the taste of rasgulla
and of gulab jamun.
Namaste,
welcome to NishaMadhulika.com
Let's start!
To make chena
boil 1 litre of cow milk.
Cow's milk makes chena soft.
Unopened cow's milk
or packaged milk
you can take any.
Boil it.
Milk has boiled
turn off the flame.
Let the milk cool down for 2-3 minutes.
Lower the temperature of milk a little
then add lemon juice to tear it,
the chena will be soft.
Take 2 lemons
and extract their juice.
This is approximately of 2 tablespoons,
add the same amount of water to it.
Lemon juice is ready to tear milk.
After cooling it down for 3 minutes
add lemon juice to it.
Add 3 teaspoons of juice first, and mix it.
Don't pour all the juice at once
pour it slowly.
Pour 2 more spoons,
milk has started to tear.
2 more spoons,
now look,
water and chena are separated.
Leave it for only 2 minutes
and put the left juice aside,
no need to pour more.
To filter the chena,
take a bowl and sieve,
place a cloth on the sieve.
Can take any cotton cloth.
Pour chena in it,
the sieve is drowning in the bowl,
water will not squeeze well.
Put sieve on another bowl.
The water that has come out
keep it, don't throw it
as it is very nutritious.
You can use it to make any curry
or in dal
and can also knead a dough.
Wash it with some water
to remove the sourness of lemon.
Wash it again
and squeeze the water from it completely.
Press and drain all the water from it.
Keep it aside
and let the chena cool down.
To make chashni,
add 2 cups of sugar
450 grams in weight.
Add 2 cups of water
1/4 cup of water
and it's a total of 2.25 cups of water.
Turn the flame on
and cook it till
sugar dissolves in water.
Chashni is boiling
and look, sugar is about to dissolve.
Just let the sugar to dissolve in it completely
no need to check too much.
One wire two wire,
no need to worry about anything.
The sugar should dissolve
completely in water.
Add 4 crushed cardamom,
chashni is clear
so, there is no need to clean it.
If there are some impurities in it
clean it first and then add cardamom to it.
Look, sugar has dissolved completely.
Chashni is ready,
turn off the flame.
Now, let's work on chena,
take chena out.
Now make it smooth by kneading it.
Knead it like this with the help of your palm.
Look how smooth it is.
It took 7-8 minutes to make it this smooth.
We made chena from 1 litre of milk,
this is around 200 grams of chena.
Add 100 grams of mawa,
mawa is available at dairy, but if not
100 grams of mawa can be made by 1/2 litre of milk.
You would know the process of making mawa
if not you can watch it on my channel.
We'll grate the mawa and add in this,
as it will be easier to mix grated mawa.
Add 2 tablespoons of refined flour
and 1/4 teaspoon of baking powder.
It's not baking soda, but
if you are adding baking soda
add half of it i.e. 1/8 teaspoon.
This is 1/4 teaspoon half of 1/2 teaspoon.
Add it carefully, if it is too much
it can ruin the taste.
By mixing them
knead a smooth dough.
Knead it like this
and mix it
till they mix completely
and till a smooth dough is ready.
This will take 5-7 minutes.
A smooth dough is ready.
Now assemble langcha from it.
Break it in half
and roll the half part like this.
Cut small pieces from it.
You can make the size as per your choice.
Pick one piece up
and roll it a bit.
There should not be any crack on it,
make a nice round.
And after that
make it in oval shape.
If you want you can
roll it like this
and it's ready.
Make all the pieces like this.
All these have been prepared.
Now to fry them
We had kept the ghee for preheating in the pan.
Check it
by putting a little dough
in the hot ghee.
A lot of bubbles are coming out of the dough,
ghee has heated.
To fry saktigarh langcha we need medium hot ghee
and low-medium flame.
Put them in to fry,
the flame is low-medium.
Do not put ladle on it,
other than that stir the ghee like this.
Look,
how they are coming up
without putting a ladle
when they'll fry
they will come up.
By continuously turning them,
fry them till they turn golden brown from all sides.
Flame will be low-medium.
They have turned brown from all sides
take them out.
Put them in chashni,
we had already prepared this chashni.
Fry all the langcha like this.
While putting them in ghee turn the flame a bit low.
There is a nice brown colour on them,
it took 7-8 minutes to fry one batch
Put all the langcha in chashni,
cover and keep them for 3-4 hours.
They will soak the chashni and will be ready to serve.
After being immersed in chashni for 4 hours
they are completely filled with juice.
You can serve them now.
Saktigarh langcha is ready.
They are very tasty
and your whole family will love them.
You won't face any problem in making them.
But remember,
when you knead the chena to make it soft
check it nicely
that it is completely soft.
After mixing everything
knead it more.
Make it soft enough
that when you break it into balls,
they doesn't crack
and should form smooth balls.
When you fry them,
ghee should be medium hot
and flame low-medium.
And then while stirring the ghee well,
fry it till it becomes golden brown.
To make chashni
measure sugar,
if you took 2 cups of sugar
then add 2.25 cups of water.
If measuring with a bowl,
add 2 bowls of sugar
and 2.25 bowls of water.
Cook sugar till it dissolves completely in water,
do not check too much.
And when you put fried langcha in chashni,
don't put it in directly.
First take them out on a plate
and then put them in chashni.
You will make very good saktigarh langcha
You can keep it in fridge
and have them for 8-10 days.
You also make them
have them and share your experiences with me.
And let me know what should I make next for you.
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