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Luchi is a deep fried flatbread made of all purpose Flour or Maida. It is very popular in West Bengal, Assam, and Odissa.The difference between luchi and poori is, poori made with atta or wheat flour and luchi made with all purpose flour or maida.Payesh means ' kheer ', so ' Luchir Payesh ' means poori ki kheer.
Take a heavy bottomed vessel, preferably non stick, add milk for kheer or payesh.
Bring it to boil, when the milk will start boiling, simmer the gas, add cardamom powder.
Let it simmer till reduced to half the original quantity of milk, stirring in between.
Once the milk thickens a little bit add the condensed milk and mix .
Add sugar, stir and simmer till it dissolves.
Add the luchis or pooris one by one, press slightly with the back of the ladle to dip them into the milk properly, mix carefully. Add all the luchis or pooris in the same way. Simmer for two minutes.
Switch off the flame and cover the pan.Let it be cool for 2 hours. Luchi or Poori would soak a adequate amount of milk. So it is necessary to adjust the quantity of your luchi or poori and milk.If it becomes dry then add some extra thickened milk.
Garnish with chopped pistachios and varak.If you want you can add cashew nut and raisins.
SERVING: 2
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71, Sonali Park,
Kolkata, West Bengal - 700084
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