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

Recipe By Anamika Banerjee
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👍
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Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe
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Ingredients for Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe Recipe

  • 1/20 cup Maida/All-purpose flour
  • 0.03 tsp Salt
  • 1/5 tbsps Ghee
  • 0.03 tsp Green Cardamom Powder: Optional
  • as required Water- Lukewarm
  • 10 gm Khoya Kheer- Any (I’ve used my Homemade one)
  • 1/100 cup Grated Coconut: Fresh or Desiccated
  • 0.03 cup Caster sugar
  • 1/100 cup Dry Fruits: Finely Chopped
  • 1/100 tsp Salt
  • 1/20 tbsps Ghee
  • 1/20 tsp Green cardamom powder
  • 1/100 cup Fresh Milk: Boiled and RT
  • as required Full cream milk
  • 0.03 tsp Green cardamom powder
  • 1/10 Pieces Bay Leaf: Optional- I use it to infuse its flavours and aroma
  • 0.03 tsp Green cardamom powder
  • 1/20 inch Pinch Cinnamon Powder
  • 3/4 tbsps 15 Saffron Strands: Soaked for 30 mins in 2-3 tbsps
  • As Required Cooking Oil + Ghee- For Deep Frying the Puris
  • 0.15 cup Cup Granulated Sugar or
  • 1/20 inch pinch saffron strands
  • As Required Dry Fruits- Finely Chopped- Garnish
  • 1/20 cup Ghee

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

  • 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-image
  • STEP 2.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-image
  • STEP 3.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-image
  • STEP 4.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-image
  • STEP 5.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-
    step-image
  • STEP 6.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-image
  • 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-image
  • 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-image
  • 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 💁‍♀️
    step-image
Nutrition
value
286
calories per serving
12 g Fat5 g Protein40 g Carbs2 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    5g
  • Carbs
    40g
  • Fiber
    2g

MacroNutrients

  • Carbs
    40g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    93mg
  • Iron
    3mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    35mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    3mg
  • Phosphorus
    117mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Anamika Banerjee