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Natorer Luchir Payesh

January 9, 2017 By Maumita Paul 6 Comments

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Natorer Luchir PayeshPin

Its less than a week to Sankranti and my kitchen is in a manic frenzy cooking a decadent spread of pithe, puli and payesh. I am on a perpetual exalted high – the heady aroma of slow roasting rice and that intoxicating sweet perfume of patali gur and liquid nolen gur have resulted in my olfactory senses being on a perennial overdrive.

My Chirer Doodhpuli have been a rage, those jaggery-drunk fennel-perfumed plump Roshboras disappeared before I could even blink, the delectable Bibikhana Pitha redolent of winter and fresh harvest and the Dal Pitha wicked with its spicy dal filling.

And it’s not over yet. The madness in my kitchen today is around Luchir Payesh, one of my earliest memories of Sankranti and yet another from Grandma’s repertoire of Sankranti delights.

A sandwich, if I can use the liberty of an analogy, of two luchis with a divine gurer kanchagolla filling in between. Fried to a gorgeous golden. And dipped into a notun gur perfumed payesh just before serving.

You do not want it soggy, Grandma would religiously remind Maa every time, that would ruin the fun of the dish.

Natorer Luchir PayeshPin

A delicacy from Natore, Grandma would flaunt, a radiant smile illuminating her now-wrinkled face, yes, my Princess, your favorite Bonolata Sens Natore.

Luchir Payesh all the way from Natore. Enjoy !!!Save

Natorer Luchir PayeshPin

Natorer Luchir Payesh

Luchir Payesh. From Natore. A sandwich of two puris with a kanchagolla filling in between. Fried till golden. And dipped into a jaggery-perfumed payesh.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine Bangladeshi, Bengali

Ingredients
  

  • 200 g plain flour
  • 1.5 lit milk
  • 100 g date palm jaggery
  • 4 kanchagolla (you can use store-bought kanchagolla, if you do not get kanchagolla, feel free to use any soft sandesh)
  • 2 tsp ghee
  • 2 tbsp oil
  • a pinch of salt
  • Oil for deep frying

Instructions
 

  • Add the flour to a bowl. Sprinkle in the salt, add the ghee and 2 tbsp oil. Mix well till the ghee is well incorporated into the flour.
  • Make a well in the flour, add 1/4 cup of warm water. Gently mix the water and flour and start kneading with your fingers.
  • Gradually add more warm water as needed till the dough becomes firm but soft and pliable when rolled. Cover with a wet or damp cloth for 10 minutes.
  • In another small bowl, crumble the kanchagolla. Keep aside.
  • Divide the dough into small balls, using a rolling pin, roll out each dough ball to a flat circle of about 3 inches in diameter.
  • Add 1.5 tsp of kanchagolla in the middle of a circle, cover with another flat circle and carefully press the edges together.
  • Use your fingers or a fork to crimp the dough along the edges as shown in the image. Repeat the same for the rest.
  • Heat oil in a deep-bottomed pan, deep fry till golden brown. Keep aside on a kitchen absorbent towel.
  • Pour the milk into a heavy bottomed saucepan, simmer over a low flame till the milk reduces to almost one third in volume.
  • Once the milk has reduced, add the grated jaggery. Give it a hearty stir, continue to cook till the jaggery has melted. (If you like it sweeter, feel free to indulge - add some more grated jaggery !!)
  • Gently add the kanchagolla-stuffed luchis one by one into the milk. Cook over a medium flame for about 3-4 mins. Carefully stir the milk a couple of times in between.
  • Allow to cool and serve.

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Filed Under: Bengali Desserts, Bengali Recipes, Desserts Tagged With: Bangladeshi Ranna, Bengali Food Blog, Bengali Food Photography, Bengali Payesh, Bengali Pitha Recipes, Bengali Pithe Puli, Bengali Pithe Recipes, Bengali Recipes, Bengali Winter Recipes, Desserts, Food Photography, Indian Food Photography, Khejur gur, Luchir Payesh, Makar Sankranti, Makar Sankranti Pithe, Nalen gur, Natorer Luchir Payesh, Nolen Gur, Opar Banglar Ranna, Patali gur, Payesh, Pitha, Pitha Photography, Pitha Recipes, Pithe, Pithe Photography, Pithe Puli, Pithe Recipes, Poush Parbon, Puli, Puli pitha, Puli pithe, Sankranti, Sankranti special, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen, নলেন গুড়

Previous Post: « Bikrampurer Bibikhana Pitha
Next Post: Satpathy Auntys Enduri Pitha, Odisha Style »

Reader Interactions

Comments

  1. Sathiskumar Shanmugam

    March 23, 2019 at 2:21 pm

    This recipe is very different from all those stuffed and fried sweet puri recipe. And again a payas with that 😍😍 5 stars 🌟 got this

    Reply
    • Maumita Paul

      April 2, 2019 at 2:03 pm

      Thank you so much Sathis 🙂

      Reply
  2. Maumita Paul

    January 11, 2017 at 3:10 pm

    @Priyakshi Thank you so much

    Reply
  3. Maumita Paul

    January 11, 2017 at 3:09 pm

    @Bannya 🙂 🙂 Thank you. Let me know if you like it 🙂

    Reply
  4. Bannya

    January 11, 2017 at 1:16 pm

    Must try during this Sankranti!!! Can’t wait!! Yum yum😛… Literally jibhe jol eshe gelo!

    Reply
  5. Priyakshi

    January 10, 2017 at 11:46 am

    Loved this recipe 🙂

    Reply

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One thing we try to do when not travelling is to h One thing we try to do when not travelling is to have our meals together. Eating together as a family and with friends is sheer joy.
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Finally I learn how to cook khejur gurer payesh. T Finally I learn how to cook khejur gurer payesh.
The milk is properly reduced, the rice cooked right and the sweetness not overpowering.
But despite all that, the payesh doesn’t taste even close to Grandma’s version.

“Grandma there must be something you add to your payesh that you forgot to tell me”, I almost complain.
“Nothing”, she answers as calm as ever.
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To read more .. recipe link is there in bio !
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Pabda Hingi. Gorgeous Pabda. A splutter of kalonj Pabda Hingi. 
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This is happiness.
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To read more , direct link is update in bio!
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