Recipe of Ultimate Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Favorite Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe is 12-18 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe estimated approx 3 hrs..
To get started with this recipe, we have to first prepare a few ingredients. You can cook Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe using 26 ingredients and 9 steps. Here is how you cook it.
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 ! In Bangla: PAYESH stands for the KHEER LUCHI is PURI and PODDO means the LOTUS FLOWER/KAMAL An extremely decadent dish it is… However, it calls for quite an elaborative process of the Preppings to the dish & that entails about 3-4 different stages of it before it can be served to the plates- A must try for sure & a worth try for sure #FoodPhoto #BoxWeek20 #Mithai #Rakhi #CooksnapChallenge
Ingredients and spices that need to be Prepare to make Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe:
- For the Dough:
- 1 Cup Maida/All-purpose flour
- 1/2 tsp Salt
- 4 tbsps Ghee
- 1/2 tsp Green Cardamom Powder: Optional
- As Required: Water- Lukewarm
- For the Filling:
- 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 tsp Salt
- 1/4 Cup Dry Fruits: Finely Chopped
- 1 tbsp Ghee
- 1 tsp Green Cardamom Powder
- 1/4 Cup Fresh Milk: Boiled and RT
- For the Kheer:
- as required Full Cream Milk
- 1/2 tsp Green Cardamom Powder
- 1 Bay Leaf: Optional- I use it to infuse its flavours and aroma
- 1/2 tsp Green Cardamom Powder
- 1 Pinch Cinnamon Powder: Optional
- A few Saffron Strands: Soaked for 30 mins in 2-3 tbsps Warm Milk
- as required Cooking Oil + Ghee- For Deep Frying the Puris
- 2/3 Cup Granulated Sugar or To Taste
- As needed Garnish: Dry Fruits- Finely Chopped- Any, that’s readi
- 1 Pinch Saffron Strands
Instructions to make to make Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe
- 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
- 👇🏻👇🏻👇🏻
- 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…
- 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
- 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
- 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…
- 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
- 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
- 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
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So that's going to wrap this up with this special food Recipe of Award-winning Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe. Thanks so much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!