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Posted by on Dec 18, 2012 in Desserts | 10 comments




Lengcha is Cham cham stuffed creamy nuts paste. If you are making cham cham, you can turn them into lengcha.


• 2 cups ricotta cheese / chhana

• 3 tablespoons plain flour

• 1/4 teaspoon baking powder

• 2 cups milk

• ½ cup almond, cashew nuts

• 1 cup mawa

• 1 kg sugar

• 9 cups of water

How To Make:

1. Mix flour, baking powder and cheese together. Mix well and divede it into 20-22 parts. Make each part into long cylinder shape(potoler moto).

2. Take sugar in pan heat it about 5 minutes. It will caramelize a bit and then add water. Take it to boil point and add cheese cylinder balls into it.

3. Boil it about 80-90 minutes on medium heat under closed lid and add 1/2 cup of lukewarm water in every 10 minutes.

4. Remove from heat and ½ cup of water and let it cool down.

5. In the mean while blend nuts and milk together and cook it till it becomes thick paste(need to stir constantly).

6. Take each sweet out from syrup and pat dry in paper towel. Here you get the cham cham . you can even serve or eat cham cham or make the lengcha.

7. Roll each of them in mawa.

8. Cut in middle and stuff with nuts paste and serve lengcha.

How To Make:

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Hi, ami ricotta cheese dia ata try korechi but shirate ballgulo gole mishe geche. Kibabe perfect hobe janaben pls? Valo takben. Bye.

    • It could be 2 reasons
      1.Too mach water in you cheese, squeeze cheese to remove extra water.
      2. not knead well. knead the cheese well otherwise it will break.
      Hope it will help you.

  2. Thank you

  3. Hi in the ingredients of lengcha you mentioned 2 cups of cheese and again u mention only 2 cup …….plz clarify .

    • 2 cups cheese and 2 cups milk…Sorry for typing mistake.

  4. Hi, it’s me again. I made Lengcha last week. I have followed your direction properly.But the lengcha didn’t turn out good. Lengcha was so soft, tasted like sponge. I wasn’t sure when should I start adding 1/2 cup of water. So I have added water from the beginning. I think that’s made lengcha sponge. Syrup was so runny and lengcha shrink. I have no idea what went wrong. Please help me to find out.
    Thanks again.

    • Add 1/2 cup of lukewarm water in every 10 mins. I mean after 10 mins add water, after 20 mins add water, same after 30 mins add water and it will go on like this way. Thanks.

  5. Could you please make it clear regarding ricotta cheese: is it store bought ricotta cheese (available in a plastic container) or home made chana???

    • Home made chhana(which is called ricotta cheese in English). Thanks.

  6. hi Rownak .I tried your cham cham and lengcha recipe both come out nice thanks for the lovely recipes .

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