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 thrm and use . It is a very delicious and easy recipe .
West Bengal is the land of festivals
West Bengal is the land of festivals . Bengalis just need one reason or another to celebrate . Each festival is unique in style and has certain typical features . Many of these festivals are common to most parts of India though they are known by different names and celebrated with regional variations . The most popular festival celebrated in West Bengal is Durga Puja but we also celebrate Kaali Puja, Basant Panchami or Sarswati Puja Holi,Janmashtami and many more . ‘Janmashtami’ is celebrated as the birthday of Lord Krishna . We celebrate it with fasting and doing puja at midnight . Taler Bora Or Asian Sugar Palm Sweet Fritters is the must item for ‘Janmastami’ celebration .
There is a will,there is a way
I stay in Bangalore , southern part of India where sweet palm or tal (তাল ) is not easily available . So we celebrated this day by making luchir payesh . It is not always possible to celebrate any festival following all it’s rituals when you stay away from your place . But if you have a desire , then you can celebrate it on your own way .
You can check these two sweet dishes from my site.
Author -Moumita Malla
How to make Luchir payeshPrint This
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.
You can use 1/2cup crumbled mewa or khoya . If you want you can add some cashew nuts and raisins .