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Natorer Luchir Payesh

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.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
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.