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Tuesday, March 17, 2015

Lamcha

I am back from a family wedding and in dire need of a mental detox. Even before the celebrations were over, my 'Hum saath saath hain' types extended family was coming apart at the seams. Not to be content with bitching behind each others back, some of them were having a field day hurling accusations at each other. And that too in full public view or hearing ( with the latter having a more damning effect). If one was ever in doubt as to why those ladies steal all the screen time in those silly soaps, the drama unfolding before my very eyes was proof enough to show that the weaker sex calls the shots on the domestic front. When they are not fretting over someone else's saree or jewelry, these women focus their energies on jacking up their position in the pecking list of a favorably disposed relative.

I am lucky that none of them have the slightest inclination in reading my blogs or else I wont be here pouring out my heart to you folks. This is my first recipe after a break and I am sharing a sweet that is a childhood favorite of mine. Thought of sharing this on Holi but could not find the time as was busy in the arrangements of the wedding. Read on for the recipe -









Preparation Time - 40-50 mins

Ingredients -


  • 1 cup chenna (home made paneer)
  • 1/2 cup milk powder
  • 1 tbsp maida
  • 1 tbsp semolina
  • 2-3 pinch cardamom powder
  • 2 cups sugar
  • 11/2 cup water
  • Oil for deep frying

Preparation - Gather the chenna in a cheese cloth and tie it up. Allow to hang for 1 hour so that the excess water is drained off. Take it on a clean kitchen platform and mash it with the heel of your palm for 3-4 mins.

Add the milk powder, maida, semolina and cardamom powder to the chenna . Mix everything into a smooth dough. Knead this dough for another 5 mins. Keep aside for 10 mins.

Take the sugar and water in a saucepan and bring to a boil. Allow to boil for 7-8 mins till the syrup reaches a medium consistency.

Heat the oil in a wok. Break small portions from the dough and shape each one into a smooth cylindrical shape. Ensure that there are no cracks.

Drop 3-4 pieces into the hot oil at a time and fry on a low temperature. Once they become brown uniformly, remove from the oil and place them in the sugar syrup. 

Bring the already hot sugar syrup to boil for 1 minute. Switch off the flame and allow the 'Lamchas' to soak for a minimum of 30 mins.

Serve warm.






5 comments:

  1. Kahaani ghar ghar ki, my dear. I am glad you are back. Welcome back to the food world and thank u for the wonderful recipe. 😊

    ReplyDelete
  2. Mouth watering stuff! (both in terms of gossip and food. ;) )

    ReplyDelete
  3. Lamcha, heard about this for the first time. It is somewhat like a mixture of rasgulla and gulab jamun. I'll try this some day.

    ReplyDelete
  4. True.. Heard first time. It us just lime Gulab jabun

    ReplyDelete
  5. I love this sweet dish.thanks for sharing with us.

    ReplyDelete

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