Hi Friends,
After a long time, writing this post about a dessert which was originated around 200 years ago. Hope you are doing fine and celebrating your lives. We are also doing fine. Speaking about this dessert, it has an interesting story behind it. According to legends, this dessert has been crafted by renowned confectioners of Bengal to honor Lady Canning during her stay in Calcutta. As the sweet gain popularity the name got corrupted into Lady Kenny or Ledikeni. Enough of the history, first I should describe this sweet. This is a lightly fried brown color ball of chhena and flour and soaked in sugar syrup for long hours. Now, in this recipe I have used milk powder and egg instead of chhena . These dessert tastes like another popular sweet called Lyangcha, which has also regional history. Ledikeni or Lyangcha whatever you name, sounds interesting right? Then I should say, sounds easy. So, let's start.
2. 1/8th cup egg (beaten) mixture (One small egg should do the job)
3. 1 tsp baking Powder
4. 1/3rd cup flour + 1/2 tbsp flour for dusting and shaping the dough
5. 1.5 tsp ghee
8. 1/4th cup whole milk
9. Sufficient oil for deep frying
2. 4 cup Water
3. 2-3 Crushed Cardamom Pods
2. Now add the beaten egg into the bowl and mix it well with the help of your hands. The mixture should be little sticky (not runny, not firm like dough). Keep the mixture open for 10 minutes. You can keep it under a fan.
3. After 10 minutes, use your hands to mix the dough. Now dust the 1/2 tbsp flour on the dough. You will find it is no more sticky, rather little doughy. At this stage spread the cardamom seed and lightly mix it with the dough.
4. Divide the dough into balls. And then shape them as elongated cylinders (more like lyangcha). The length of the ledikeni are little shorter than lyangcha.
5. Make a sugar syrup with sugar and water. Add few crushed cardamon pods for the flavor.
6. To fry these dough cylinders, heat the oil. The oil should be medium hot (I keep my stove at 3-4 on the scale of 8 as high for frying. If you use more heat, the outside will get burned but the inside will not get cooked uniformly).You can see these dough cylinders are puffed up in the hot oil. While frying turn the sides of the dough with a spatula gently so that all the surfaces are browned uniformly. Do not fry all the dough cylinder pieces at one time. Fry them in batches. Strain them out from the oil and keep them aside
7. Once they are fried do not put them all directly in the hot syrup. Wait for 10 minutes to cool off.
8. Then thrown them in the hot syrup gently. Cover them with a lid and let them boil in medium low heat for 10 minutes. After 10 minutes, reduce the heat and open the lid. With a spoon, gently turn the cylinders so that all the sides can soak the syrup for around 4 minutes. Then stop the heat.
9. Now let them rest and cool off for around a hour. After an hour, you will find they are soft but yet firm and holding its shape. Now you can serve it hot or cold.
This is one of the quick and easy desserts but with a lot of wow factor. Make and serve these to your friends and family, and you won't regret it. Let me know in the comment section how it turns out.
After a long time, writing this post about a dessert which was originated around 200 years ago. Hope you are doing fine and celebrating your lives. We are also doing fine. Speaking about this dessert, it has an interesting story behind it. According to legends, this dessert has been crafted by renowned confectioners of Bengal to honor Lady Canning during her stay in Calcutta. As the sweet gain popularity the name got corrupted into Lady Kenny or Ledikeni. Enough of the history, first I should describe this sweet. This is a lightly fried brown color ball of chhena and flour and soaked in sugar syrup for long hours. Now, in this recipe I have used milk powder and egg instead of chhena . These dessert tastes like another popular sweet called Lyangcha, which has also regional history. Ledikeni or Lyangcha whatever you name, sounds interesting right? Then I should say, sounds easy. So, let's start.
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| Ledikeni (or Lyangcha) |
Ingredients
1. 1 cup milk powder (full fat)2. 1/8th cup egg (beaten) mixture (One small egg should do the job)
3. 1 tsp baking Powder
4. 1/3rd cup flour + 1/2 tbsp flour for dusting and shaping the dough
5. 1.5 tsp ghee
6. Cardamom seeds from 3-4 pod
7. 1 tsp sugar8. 1/4th cup whole milk
9. Sufficient oil for deep frying
Ingredients for sugar syrup
1. 1.5 cup Sugar2. 4 cup Water
3. 2-3 Crushed Cardamom Pods
Methods.
1. Mix all the dry ingredients milk powder, baking powder, flour and sugar in a bowl. Add ghee and give a good mix so that ghee is incorporated well.2. Now add the beaten egg into the bowl and mix it well with the help of your hands. The mixture should be little sticky (not runny, not firm like dough). Keep the mixture open for 10 minutes. You can keep it under a fan.
3. After 10 minutes, use your hands to mix the dough. Now dust the 1/2 tbsp flour on the dough. You will find it is no more sticky, rather little doughy. At this stage spread the cardamom seed and lightly mix it with the dough.
4. Divide the dough into balls. And then shape them as elongated cylinders (more like lyangcha). The length of the ledikeni are little shorter than lyangcha.
5. Make a sugar syrup with sugar and water. Add few crushed cardamon pods for the flavor.
6. To fry these dough cylinders, heat the oil. The oil should be medium hot (I keep my stove at 3-4 on the scale of 8 as high for frying. If you use more heat, the outside will get burned but the inside will not get cooked uniformly).You can see these dough cylinders are puffed up in the hot oil. While frying turn the sides of the dough with a spatula gently so that all the surfaces are browned uniformly. Do not fry all the dough cylinder pieces at one time. Fry them in batches. Strain them out from the oil and keep them aside
7. Once they are fried do not put them all directly in the hot syrup. Wait for 10 minutes to cool off.
8. Then thrown them in the hot syrup gently. Cover them with a lid and let them boil in medium low heat for 10 minutes. After 10 minutes, reduce the heat and open the lid. With a spoon, gently turn the cylinders so that all the sides can soak the syrup for around 4 minutes. Then stop the heat.
9. Now let them rest and cool off for around a hour. After an hour, you will find they are soft but yet firm and holding its shape. Now you can serve it hot or cold.
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| The dough |
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| Shaped into Ledikeni/lyangcha (cylinders) |
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| Deep frying in medium low heat |
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| Color changes to brown |
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| Waiting for them to cool off |
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| Soaked in hot sugar syrup with lid on in medium low heat |
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| Cooling off in the sugar syrup |
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| Ready to serve |
This is one of the quick and easy desserts but with a lot of wow factor. Make and serve these to your friends and family, and you won't regret it. Let me know in the comment section how it turns out.
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