Kheer er Luchi Recipe | Traditional Bengali Dessert with Creamy Indian Kheer
Kheer er Luchi is a beloved Bengali pairing: crisp, puffed luchi (deep-fried flatbreads) served with a bowl of thick, cardamom-scented kheer. It’s the kind of dessert that feels festive but still comforting, and it fits right in at family gatherings or holiday spreads. The textures make it special—light, flaky luchi dunked into creamy, slow-cooked milk.
Ingredients
- For the Kheer: Full-fat milk (1.5 liters)
- Basmati or gobindobhog rice, rinsed (2 tablespoons), or use 3 tablespoons of fine vermicelli if you prefer
- Sugar (1/3 to 1/2 cup, to taste)
- Green cardamom pods (4–5), lightly crushed
- Bay leaf (1), optional but traditional
- Saffron strands (a pinch), optional
- Chopped nuts like pistachios or almonds (2 tablespoons), optional
- Ghee (1 teaspoon), optional for richness
- For the Luchi: All-purpose flour/maida (2 cups)
- Salt (a pinch)
- Ghee or oil (1 tablespoon) for the dough
- Warm water, as needed (about 3/4 cup)
- Neutral oil or ghee for deep-frying
Instructions
- Start the kheer base: Pour the full-fat milk into a heavy-bottomed pot. Add the bay leaf and crushed cardamom. Bring to a gentle simmer over medium heat, stirring often to prevent scorching.
- Prepare the rice: Rinse the rice until the water runs clear. Drain well. For an ultra-smooth kheer, lightly crush the rice in a mortar or pulse once in a grinder to break the grains.
- Add rice to the milk: Once the milk is simmering, stir in the rice. Lower the heat to medium-low. Cook for 35–45 minutes, stirring frequently, scraping the sides and bottom so the milk reduces evenly.
- Sweeten and flavor: When the milk has thickened and the rice is soft, add sugar to taste. Stir until dissolved. Add saffron strands soaked in a tablespoon of warm milk (optional) and a small knob of ghee for gloss.
- Finish the kheer: Let it simmer another 5–10 minutes until creamy. Remove the bay leaf. The kheer should coat the back of a spoon. Fold in chopped nuts if using. Set aside to cool slightly; kheer thickens as it rests.
- Make the luchi dough: In a bowl, mix flour and a pinch of salt. Rub in 1 tablespoon ghee or oil. Add warm water little by little and knead into a smooth, medium-firm dough—soft but not sticky. Rest, covered, for 15–20 minutes.
- Shape the luchi: Divide dough into small lemon-sized balls. Lightly oil your surface and rolling pin. Roll each ball into a small disc, about 4–5 inches across. Keep them covered with a cloth so they don’t dry out.
- Heat the oil: In a deep pan, heat neutral oil or ghee over medium-high. To test, drop a small piece of dough—it should rise to the surface quickly and sizzle without smoking.
- Fry the luchi: Slide in a disc and gently press the top with a slotted spoon until it puffs. Flip and cook the other side for a few seconds until pale golden. Luchi should stay light, not deeply browned. Drain on paper towels.
- Serve: Ladle the warm, creamy kheer into bowls. Serve freshly fried luchi alongside. Dip, bite, and enjoy the contrast.