Luchir Payesh (Poori Ki Kheer) - Bong style

 

           Luchi means poori, but made of plain flour and kheer translates to milk pudding. So check out this delectable Luchir Payesh, which is a unique Bengali dessert made of luchi. This is a milk based pudding with deep fried puffed bread. 

          This dessert is almost a lost recipe now, prepared only in a very few Bengali homes. Just garnish with some chopped pistachio, dry rose petals and few strands of saffron and enjoy it chilled. It is pure divine. So check out the step by step pictorial recipe to prepare it. 

           Making this Bong delicacy is my very first try with few leftover luchis. It is very easy and simple to prepare. You do not get to see such out-of-the-box recipes. 

          It is an old recipe that you usually get to see our mothers and grandmothers cooking. I personally am on the lookout for such rare recipes and waste no time in trying it out. 

          So next time you have any leftover luchis, try this delectable homemade dessert and impress your loved ones and trust me, it tastes absolutely delicious.

          It is a great party recipe too and it can also be prepared for festivals, special occasions or any small gatherings.

• 2 cups evaporated milk
• 4-5 luchis (poori)
• sugar to taste (I used brown sugar)
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water 
• 1 tsp. chopped pistachios 
• few saffron strands
• a pinch of dry rose petals 

          Tear the luchis / pooris into medium size pieces and keep aside. In a heavy bottomed saucepan, add the milk and a pinch of salt and bring it to a boil. 

          Then add the cardamom powder, sugar and rose water. Give it a stir and simmer till the sugar is completely dissolved. 

          Now add the luchis. Press lightly with the back of the ladle so that it gets submerged in the milk. 

          Switch off the flame and keep aside for 1-2 hours for it to soak. Allow it to cool before refrigerating it till serving time.

          Garnish with saffron, pistachios and dry rose petals and enjoy !!!!

          

Note - 

           Instead of evaporated milk, you can take double the quantity of milk mentioned and simmer till it is reduced to half. In that case, full fat milk is ideal.

           The luchis generally absorb a good amount of milk after it cools down. So add some more if required.

                              Tear the luchis / pooris into medium size pieces and keep aside.

                  In a heavy bottomed saucepan, add milk & a pinch of salt & bring it to a boil. 

                                  Then add the cardamom powder,

                                 sugar and 

                        rose water. Give it a stir & simmer till the sugar is completely dissolved. 

                         Add the luchis. Press lightly with the back of the ladle so that it gets 

                         submerged in the milk. Switch off the flame & keep aside for 1-2 hours

                         for it to soak. Allow it to cool before refrigerating it till serving time.

                             Garnish with saffron, pistachios and dry rose petals and enjoy !!!!