As Diwali is around the corner its time to indulge yourself into the sweetness of the sweets without having the guilt of those extra pounds gained from them. Diwali or Deepawali is a festival of lights. It signifies the victory of light over the darkness, good over the evil. On Diwali night people dress up their best and decorate their home with Diyas and workship Lakshmi: the Goddess of wealth and prosperity. The Puja is followed by fireworks and the grand feast including sweets. So, I thought of sharing a very popular Bengali sweet "Langcha" on this festive occasion.
Langcha is a Bengali dessert that originated in Shaktigarh in the Burdwan district of West Bengal, India. But now you can find it in any sweet shop of Kolkata. Moreover some of the well known brands also sell them in cans.
Langcha is made up of sweetened cottage cheese (chena), khoa (reduced solidified milk), and flour. There is another form of Langcha which is known as Pantua. Basically the difference between Langcha and Pantua is in their shape. Langcha is cylindrical shaped while the other one is round.
Cottage cheese is widely used in many Indian sweets. You can use store-bought cottage cheese or make it very easily at home. However, I would suggest you to make cheese at home to ensure its purity. Any adulterated or inferior cheese can ruin your Langcha or Pantua.
