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Home Dish Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe

Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe

Name: How to cook Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12-18 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe

It’s just kinda Royal Delicacy…A lost recipe from my land & is mostly prepared during the festivities or any special occasions to commemorate the very celebration & also to retrieve & resurface the very Dish for that cause !

Ingredient

Food ration :

12-18 people

Cooking time :

3 hrs.

1 Cup

Maida/All-purpose flour

1/4 tsp

Salt

1 tbsp

Ghee

1/2 tsp

Green Cardamom Powder: Optional

200 gm

Khoya Kheer- Any (I’ve used my Homemade one)

1/4 Cup

Grated Coconut: Fresh or Desiccated

1/2 Cup

Castor Sugar

1/4 Cup

Dry Fruits: Finely Chopped

1/2 tsp

Green Cardamom Powder

1/4 Cup

Fresh Milk: Boiled and RT

Bay Leaf: Optional- I use it to infuse its flavours and aroma

1 Pinch

Cinnamon Powder: Optional

A few

Saffron Strands: Soaked for 30 mins in 2-3 tbsps Warm Milk

2/3 Cup

Granulated Sugar or To Taste

As needed

Garnish: Dry Fruits- Finely Chopped- Any, that’s readi

1 Pinch

Saffron Strands

Cooking instructions

* Step 1

Firstly, boil the milk initially and then reducing the flame try to reduce it a bit (not much though), add in the measured sugar, saffron soaked milk, green cardamom powder & the bay leaf - Once reduced about a quarter of its original quantity- Turn off the flame and let it sit on the hot oven itself (it needs to be warm, when it’s time to dip the prepared Lotus shaped Puris

* Step 2

👇🏻👇🏻👇🏻

* Step 3

Now, to prepare the dough: In a mixing bowl: Add in the aforesaid all the ingredients altogether and knead it to a firm yet a soft, pliable dough- Allow it to rest for about 15-20 mins time post covering it…

* Step 4

While, the dough is resting: Heat up a frying pan or saucepan, over the medium flame add in the above-mentioned all the ingredients that’s suggested for preparing this fillings…Cook it over the medium-low flame until it all well combined & binds together and starts leaving the pan- Let it cool down

* Step 5

Once, we’ve prepared all the 3 main components for this dish- Let’s get started with shaping up & filling in the Lotus Flower Puris👇🏻 On your Rolling Board & Pin or on a clean, hygienic surface in your kitchen platform/work station- Roll out, similar sized puris (We need 2 puris to prepare 1 Poddo-Luchi/Kamal Puri), Do it in batches & not altogether & keep the rest of the dough-lets under a cover to remain moist

* Step 6

Shape it- Each one of them as is shown in the pics…Once a few are prepared- Heat up a frying pan over the medium flame, add in both the cooking oil & ghee together- Drop in these Lotus shaped Puris 3-4 at a time (depending on the size of your pan/vessel)- Unlike the normal puris- These aren’t fried on the high heat at all & can be fried more than 2-3 at one ☝️ go…

* Step 7

If we fry these on the high heat- It’d be browned in no time & from the inside it may not be properly well cooked and might be extremely khasta types- that might tend to break easily & while dipped into the prepared Kesar Milk/Rabdi, won’t soak it well to be tender & soft- We’re not looking out for such an outcome

* Step 8

Once a batch is done: Strain them on a colander or butter paper/ kitchen towels to soak any excess oil- Now, soak them in the warm milk/kheer (if it’s cold ensure to warm it up well before soaking the Lotus Puris, in it)- Let it soak into the same for at least 20-30 mins time before plating out and serving it- Garnish it your own way, post transferring it to a serving plate or platter

* Step 9

Enjoy this festivities with these extremely decadent and gorgeous looking Sweets/Deserts…To offer to the Lord and also to gift it to your family and friends & other near & dear ones