The genesis of Langcha as we all know goes back to an artisan in Burdwan ( a district in West Bengal) who used to make Pantua ( fried sweetmeat made of flour and chchana dipped in sugar syrup) of huge sizes. Langcha a sweet meat – in popular parlance was created by the erstwhile artisans of Shaktigarh in Burdwan. How did Langcha Dutta ( the artisan credited with this invention ) land in Burdwan? The noted novelist Narayan Sanyal in his historical novel “Rupamanjari” actually tells us a different story. Goutam Dhoni a noted journalist and correspondent of “Ekdin” a Bengali Daily tells me this fascinating tale in his house over a plate of Nikhuti ( a sweet famous in Krishnanagar). In his latest article in Nadia Darpan( a local Bengali Daily) Dhoni brings to our attention how Langcha has travelled from Krishananagar ( a town in Nadia District) to Burdwan .
Drawing from Narayan Sanyal’s novel Rupamanjari Goutam Dhoni(2011) argues that the genesis of “Langcha” actually goes back to the matrimony alliance between the two seats of power in two different parts of present day West Bengal. A matrimony alliance between the royal households of Krishnanagar and Burdwan changed the genesis of “Langcha”. For those unfamiliar with Langcha; it is a fried oval shaped sweetmeat fried and dipped in sugar syrup. It is made from Chchana( cottage cheese- an ingredient common to most of the sweets in Bengal). The story goes that a girl from the then Krishnanagar royal household was married to a son from Burdwan royal household. When she became pregnant she lost her appetite and refused to eat any food. During this time she expressed a desire to eat “langcha” – a sweetmeat that artisans from her maternal home used to prepare.
The then ruler of Krishnanagar made arrangements to find out who prepared “Langcha” but none of the Modaks/ Moiras( The Bengali confectioner; a caste group involved in preparation of sweets) in Krishnanagar seemed to be aware of Langcha. Apparently even the lady did not remember the name of the sweet. She had mentioned “Langcha” because the artisan who used to prepare this specific sweetmeat used to limp and walk ( in Bengali Langchano means to limp). Then the artisan was summoned to the Krishnagar court and was sent off to Burdwan. He was lured with lands to settle in Burdwan so that he could prepare delicacies for the royalty. Currently Shaktigarh, Burdwan district of Bengal is credited with huge Langchas but the shops in Krishnanagar take a special pride in how “Langcha” has travelled from Krishnanagar to Burdwan.