Combine chhana and sugar in a mixing bowl, knead for about 10minutes. Then add plain flour, 1/2tsp ghee, and baking soda, mix them well with chhana. Now add khoya and cardamom powder and knead for a couple of minutes to make a smooth and soft dough. Cover with a lid and rest for 15minutes.
To make sugar syrup - In a wide pan add water and sugar. Let the sugar dissolve on medium heat. Add crushed cardamom, boil it for 5 minutes on low flame. Add few threads of saffron. Turn off the flame, let it cool down a bit.
To make langcha: Take a pan for deep fried, add oil in the pan over medium heat preheat the oil. Divide the dough in equal portions. Apply ghee on your palm, take a portion and form a cylindrical shape.
Add some langcha in the hot oil. Oil should be moderately hot but not very hot. Adjust the heat between medium to medium low and fry langcha for 4-5 minutes till golden brown in colour.
Then remove fried langcha from oil, and deep in sugar syrup for 2 hours.
Our Special Bengali sweet Langcha is ready to be served.
