Langcha (Bengali Fried Chhena Logs in Syrup)

Instructions

1. Bring the whole milk to a boil, about 10 minutes, take it off the heat for 1 minute, then stir in the diluted lemon juice a little at a time until the curds separate. Drain in a muslin-lined colander, rinse with cold water for 30 seconds, squeeze and hang for 45 minutes.
2. Knead the chhena until smooth, about 5 minutes. Add the khoya (mawa), all-purpose flour, fine semolina, baking soda, ground cardamom and ghee and knead 3 to 4 minutes more into a soft, smooth dough with no cracks.
3. Divide into 12 portions and roll each into a smooth log about 3 inches (7.5 cm) long and 3/4 inch (2 cm) thick. Cover with a damp towel.
4. For the syrup, boil the sugar, water and green cardamom pods until the sugar dissolves, then boil 6 to 8 minutes until slightly sticky, about 215°F (102°C). Stir in the rose water and keep the syrup warm over the lowest heat.
5. Heat the neutral oil or ghee in a deep, heavy pan to 300 to 320°F (150 to 160°C). Fry the logs 6 at a time, turning often, until they puff slightly and turn very dark brown, almost black, 12 to 15 minutes. Keep the heat low; hotter oil darkens the outside before the center cooks.
6. Lift the langcha out with a slotted spoon, drain for a few seconds and drop them straight into the warm syrup. Fry the second batch the same way.
7. Let the langcha soak in the syrup, off the heat, until they swell and are juicy through, at least 3 hours. Serve at room temperature with a little syrup.