I call Langcha the ‘Amitabh Bachchan of Jamuns’ as unlike it’s round, softer North Indian cousin, the Gulab Jamun, the cylindrical Bengali Sweet Langcha stands tall and slim. The texture differs too, as it is firmer and not swimming in syrup, even though it oozes with it.
Bengali Sweets have a special place in my heart and I love almost all the ones I have tasted so far, and believe me the list is long.
The origin of the Langcha can be traced to Shaktigarh in the Bardhaman district of West Bengal. Made from Chenna, where milk is curdled and separated from the whey, and other additions this deep fried delight is a popular choice for auspicious and festive occasions, but of course I don’t wait for those to savor it.
6 and a half years of being married to a Telugu and, as yet, I can only speak a few scattered words of the language to get by with. My favorite line being ‘Telugu Maatla Chaala Kashtam’ (which roughly translates to ‘it is very difficult to talk in Telugu’) This is the line that saves me each time even as it breaks the ice and manages to make disapproving looking Aattas (Aunts) break into a smile!
Funnily enough without understanding the language completely or speaking it at all, I have managed to form a bond with so many people in our village whenever we visit. Apart from family, other relatives, family friends, neighbors to people who work for us to I communicate with them without uttering a single word of any language as they don’t have a clue about Hindi and I you are already aware of my prowess in Telugu.
Thankfully the universal language of love and care is much the same everywhere, even though spoken languages may vastly differ from people to people.