Bengali Sweets

Star Langcha Takes On Gulab Jamun In Seven Delicious Differences

Langcha and gulab jamun are two desserts that are equally controversial in an Indian sweet shop. Both are deep-fried, milk-based desserts that have a soaking of sugar syrup. It is this reason alone that has made people think that they are identical to each other. However, apart from the similarity in the sweet taste of the desserts, there are distinct differences between the two in terms of origin, ingredients, and even taste. Gulab jamun is enjoyed all over the subcontinent, while langcha is one of the delicious Bengali sweets from West Bengal. Deep dive to understand the differences in detail.

Langcha is an indigenous sweet of the town of Shaktigarh, located in the Purba Bardhaman district of West Bengal. It is sold on the highways of this region and represents a classic example of Bengali sweets. On the other hand, there is a different origin story for gulab jamun. This Indian sweet is commonly associated with medieval Persian and Central Asian fried dumplings like luqmat al-qadi that were brought into India and developed during the era of the Mughals. The word “gulab” means rosewater, and jamun stands for the Indian blackberry.

The most striking difference is that of the base. Gulab jamuns, traditionally, consist of a mixture of khoya or mawa, where the milk is boiled until it forms a thick solid. Only a tiny quantity of flour and a leavening agent helps to bind the dough. On the other hand, the base of langcha consists of chhena, which is nothing but curdled milk used in a majority of Bengali delicacies. The chhena is kneaded with just a little flour or semolina. This is why langcha tastes lighter and milkier, while gulab jamun feels deeper and richer.

Compare them side-by-side, and the form speaks for itself. The shape of gulab jamun is rounded and forms into small balls which slightly expand while frying and soaking in sugar syrup, similar to small dumplings as big as a large marble or a little bit bigger. The form of langcha, on the other hand, is in the shape of a cylinder or an oblong-shaped object that is bigger and wider than gulab jamun.

It is in the texture that both of these sweets differ the most of all. The secret of the deliciousness of gulab jamun lies in its spongy, soft, and delicate texture obtained due to slow frying on low fire so that it is completely cooked before getting the syrup. The texture of langcha can be described as slightly firmer and denser, as well as slightly grainy; the latter is explained by chhena. It is still juicy, but every bite is much chewier and milkier.

The colour is yet another distinguishing factor. Gulab jamun is usually fried to achieve a golden brown to mahogany colour, while the syrupy glaze on its surface gives a uniform appearance. On the other hand, langcha usually has a dark red-brown crust because it is often cooked for a longer period. Although both are deep-fried in either ghee or oil prior to being cooked in hot sugar syrup, the method of cooking each is different.

The taste is mostly influenced by the syrup. Generally, gulab jamun is immersed in a sugar syrup flavoured with green cardamom, rose water, or saffron, making the dessert sweet and fragrant. Langcha is also coated with sugar syrup; however, the latter tends to be a bit simpler so that the caramelised flavour of the milk can come to the fore. Therefore, gulab jamun is sweet and aromatic, while langcha is more milky. Both the desserts are very sweet, which is why they are eaten in small amounts.

The gulab jamun is loved by all as it is served on special occasions like weddings, birthdays, and festivals including Diwali and Eid. The gulab jamun can also be found in Pakistan, Bangladesh, Nepal and beyond. On the other hand, the langcha is still a very Bengali delicacy, which is a must-have item in the mishti shops of Bardhaman and also in sweet boxes during festivals. Outside the state of Bengal, it becomes difficult to get langcha.