### TranslatedIngredients: 1/2 cup Milk,1 tablespoon Sooji (Semolina/ Rava),1 cup Milk Powder,1/2 cup All Purpose Flour (Maida),1/8 teaspoon Baking soda,1 tablespoon Caster Sugar,2 cups Sugar,2-1/2 cups Water,1 teaspoon Cardamom Powder (Elaichi),1 teaspoon Pistachios - chopped,Ghee - or Vegetable oil ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: Making dough for langcha:To begin making Bengali Langcha Recipe With Mawa, first start by making dough for langcha. Take a bowl add milk powder, all purpose flour, semolina, baking powder, whole milk( pouring small milk at a time) and make a soft dough.Cover it with damp cloth and keep aside for 10 minutes. After 10 minutes add 1 pinch of food color(optional)and powder sugar mix it well. Rest it for another 5 to 10 minutes.Wet your hands. Take small amount of dough and pressing by hands give it a  oblong shape like langcha.Keep the size of sweets small from your desire size, it will puff up after frying.Making sugar syrup:When the dough is resting let's make the sugar syrup . In a big pan add sugar and water (1:1.25 ratio), boil until sugar dissolves completely. Add a pinch of cardamom powder and mix well. Keep aside.Frying Langcha:In a deep frying pan, heat vegetable oil or ghee. Then slowly add lanchas not crowded much and fry it until brown in low flame. If flame is high then langcha will take color easily but not cook from inside.Take out fried langcha and place it on a paper towel.Warm up the sugar syrup. Add fried langcha slowly in hot sugar syrup. Let them soak for 3-4 hours, then serve. Serve it hot or refrigerate for 1 hour then serve, as per your wish.Serve Bengali Langcha Recipe With Mawa as a dessert along with a meal of Steamed rice, Kanchakalar Khosha Bata, Bengali Posto Porota Recipe (Spiced Poppy Seed Parathas), Bengali Style Cholar Dal Recipe and Posto Pabda (Bengali Fish Curry In Poppy Seeds Paste)