Kheer er Luchi (Bengal Desert)

“Kheer er Luchi” a famous Bangladeshi Sweet made it to our top 10 desi desserts list. We all loved the recipe and we cant wait for you to try it too #HappyCookingToYou #FoodFusion

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  • Maida (All-purpose flour) sifted 1 & ½ Cup
  • Namak (Salt) ½ tsp
  • Ghee 2 tbs
  • Lukewarm water ½ Cup or as required
  • Badam (Almonds) ¼ Cup
  • Khopra (Desiccated coconut) ¼ Cup
  • Sugar powdered 2-3 tbs
  • Khoya crumbled 150g
  • Doodh (Milk) 2 tbs
  • Cooking oil for frying
  • Doodh (Milk) 1 & ½ liter
  • Hari elaichi (Green cardamom) 3-4
  • Darchini (Cinnamon sticks) 2
  • Sugar 1/3 Cup or to taste
  • Dry milk powder 1/3 Cup
  • Badam (Almonds) sliced 2-3 tbs
  • Pista (Pistachios) sliced
  • Badam (Almonds) sliced


In a bowl,add all-purpose flour,salt & mix well.

Add ghee & mix well until it crumbles.

Gradually add water & knead until medium soft dough is formed,grease dough with oil,cover & let it rest for 20 minutes.

In a grinder,add almonds & grind to make powder.

In a bowl,add ground almonds,desiccated coconut,powdered sugar & mix well.

Add crumbled khoya and milk,mix well & set aside.

Grease hands with oil,take a small dough and make a ball & flatten with the help of the fingers.

Add 1 tbs of khoya mixture in center of dough,fold & seal all the edges to make a ball and flatten with the help of greased hands and roll with the help of rolling pin (makes 12  small puris).

In a wok,heat cooking oil & fry puris on medium flame until light golden.

In a wok,add milk & bring it to boil.

Add green cardamom and cinnamon sticks and continue cooking until it reduces to half quantity (approx. 15-20 minutes) and stir in between.

Add sugar,dry milk powder & whisk well.

Add almonds,mix well & cook on medium flame for 2 minutes.

Add fried puris,simmer on low flame for 4-5 minutes and sprinkle almonds.

Garnish with pistachios and almonds.

Refrigerate until chilled & serve!

Recipe By: Seema Hanif

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