Luchir Payesh is a traditional Bengali recipe . Though now it is being disappeared from Bengali kitchen gradually. Luchir payesh is very popular in West Bengal,Assam and Odissa. Luchi is a deep-fried flatbread made of Maida or refined flour. Luchi is very popular in West Bengal,Assam, Odissa and also in Bangladesh . We make luchi by mixing fine maida or refined flour with water and a spoonful of ghee or clarified butter and oil . Then we divide the dough into small balls. After that we flatten balls using a rolling-pin and deep-fry in vegetable oil or ghee .Payesh means kheer’ or thickened milk. So ‘Luchir Payesh’ means luchi or puffed fried flat bread simmered in thickened milk .
Luchi is famous breakfast in West Bengal
Luchi is a popular breakfast in West Bengal. It is served with some special Bengali curry like aloor dum, aloor chorchori, cholar dal, begun bhaja. Mostly each and every Sunday morning, we Bengalies enjoy our breakfast with luchi and any above mentioned curry with some sweets. We make Luchir payesh with some leftover luchis of breakfast. But if it is prepared for puja, then it is made with fresh luchi . Here I made small luchis just for this preparation. If you make this using leftover big sized luchis then you tear them and use. It is a very delicious and easy recipe.
Ingredients of making luchi
- Maida or refinesd flour -1 cup
- Vegetable oil : 2 tbsp
- Ghee : 1tbsp
- Salt : 1/4 tsp or to taste
- Warm water as required to make a dough
- Vegetable oil or ghee:2 cups ( for deep dry luchi
Ingredients of making Luchir Payesh
- Milk-1/2 litre
- Condensed milk -1/2cup
- Sugar-2 tablespoons
- Crushed cardamom – 1/2 teaspoon
- Luchi -9 to 10 ( it should be light brown crispy and small)
- Pista or Pistachios -6 (cut into pieces ) (for garnishing )
Instructions of making luchi
- Sieve the madia or refined flour with salt and make a well in the center .
- Pour the 2 tbsp of oil and 1tbsp ghee in the well and mix with fingertips. Add a little warm water at a time to form a dough, knead well with hands .
- Once the dough is done, smear a couple of drops of remaining oil to coat it. (Oil will help avoid forming a crust ) .
- Cover and allow the dough to rest for about 10 minutes .
- After that, knead the dough once again . Divide the dough into balls approximately 1″ inch diameter .
- Flatten each ball and using oil for rolling, roll into discs approximately 4″ in diameter.
- Heat the oil in a deep wok like pot , wait until it is hot to test the oil, drop a small piece of dough , if it is hot it will float up immediately bubbling as it comes up to the surface . Now slowly slide the poori from the side of the pot into the hot oil.
- Deep-fry the luchi . When it puffs up, turn it once on the other side . Fry for a minute and remove.
Instructions of making luchir payesh
- Take a heavy bottomed vessel, preferably non stick or iron pan , add milk for kheer or payesh .
- Bring it to boil , when milk will start boiling , simmer the gas , add crushed cardamom .
- Let it simmer till reduced to half the original quantity of milk , stirring in between .
- Once the milk thickens , add the condensed milk slowly and mix .
- Add sugar, stir and simmer the gas till it dissolves.
- Add the luchis one by one , press slightly with the back of the ladle to dip them into the milk properly , mix carefully . Add all the luchis in the same way . Simmer for two minutes.
- Switch off the flame and cover the pan . Let it be cool for 2 hours . Luchi should be soaked into an adequate amount of milk .
- So it is necessary to adjust the quantity of your luchi and milk . If it becomes dry then add some extra thickened milk .
- Garnish with chopped pistachios.