Luchir Payesh ( Poori Ki Kheer)

Instructions

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.