Lyangcha, Langcha (Bengali: ল্যাংচা), or Lemcha, is an Indian sweet dish prepared in West Bengal, Jharkhand, Odisha, Bihar, Assam, Tripura and also throughout Bangladesh.

It is made from flour and milk powder by frying it and dipping it into sugar syrup for a long time.

The cylindrical pieces are then deep-fried in oil until a brown crust is formed around and they turn stiff and hard.

The genesis of lyangcha actually goes back to a sweet maker in Burdwan (a district in West Bengal) who used to make Pantua (fried sweetmeat made of flour and milk solids dipped in sugar syrup) of huge sizes.

Goutam Dhoni, a journalist and correspondent of Ekdin a Bengali Daily, tells another tale about Nikhuti (a sweet famous in Krishnanagar).

The genesis of Lyangcha actually goes back to the matrimony alliance between the two superpower kings in two different districts of present-day West Bengal.

During this time, she expressed a desire to eat lyangcha – a sweetmeat that artisans from her maternal home used to prepare.

Dipped in sweet sugar syrup, this serves as one of the most popular items in the dessert list of common people.

Tarapith, a small village in West Bengal known for its Ma Tara temple, is also famous for its lyangcha.