Point : Luchir Payesh or Poori Ki Kheer (Indian fried flat bread simmered in thickened milk.)
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Luchir Payesh or Poori Ki Kheer (Indian fried flat bread simmered in thickened milk.)
Today is Janmastami.Janmashtami also known as Krishnashtami, Gokulashtami and many more.Janmashtami, is an annual celebration of the birth of the Hindu God Krishna.
I am celebrating this auspicious day with traditional Bengali sweet.'Luchir Payesh'.
Though now days this recipe is getting lost from many Bengali kitchen gradually. Luchi is a deep-fried flatbread made of all purpose Flour or Maida.
It is very popular in West Bengal,Assam and Odissa.The difference between luchi and poori is,poori made with atta or wheat flour and luchi made with all purpose flour or maida.Payesh means 'kheer',so 'Luchir Payesh' means luchi or poori or Indian puffed fried flat bread simmered in thickened milk.It is a very delicious and easy recipe.You can make it using leftover luchi or poori or you can make with fresh poori or luchi also. Here I used fresh small luchis or pooris just to keep the shape remain same of luchi or poori in payesh or kheer.If you want you can make big normal size luchi or poori ,then tear into pieces and use.
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Cuisine -Bengali Dessert
Preparation Time -15 Minutes
Cooking Time -25 Minutes
Inactive Time-2 hours
Servings -2
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Ingredients
Milk-1/2 litre
Condensed milk -1/2cup(or you can use 1/2cup grated crumbled mawa or khoya)
Sugar-2 tablespoons
cardamon powder-1/2teaspoon
Luchi or poori-8 to 9 ( it should be light brown crispy and small )
Pista or Pistachios -6(cut into pieces )(for garnishing )
Varak or Silver Strand-Few
Method
Take a heavy bottomed vessel,preferably non stick,add milk for kheer or payesh.
Bring it to boil ,when milk will start boiling, simmer the gas, add cardamom powder.
Let it simmer till reduced to half the original quantity of milk,stirring in between.
Once the milk thickens a little bit add the condensed milk and mix
Add sugar, stir and simmer till it dissolves.
Add the luchis or pooris one by one,press slightly with the back of the ladle to dip them into the milk properly,mix carefully. Add all the luchis or pooris in the same way. Simmer for two minutes.
Switch off the flame and cover the pan.Let it be cool for 2 hours. Luchi or Poori would soak a adequate amount of milk
so it is necessary to adjust the quantity of your luchi and poori and milk.If it becomes dry then add some extra thickened milk.
Garnish with chopped pistachios and varak.If you want you can add some cashew nut and raising.
For Luchi recipe,please click here.
Note
You can make this recipe with poori also,but it taste good with Luchi.
You can add crumbled mawa or khoya instead of condensed milk.
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