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Durga Puja,Recipes,Indian sweets,Desserts,Festive

Poddo Luchi Recipe By Ananya Banerjee.

Oct 06, 2018







Sweeten your Durga Puja celebrations with this Poddo Luchi lost recipe. Coconut and mawa come together to form a sweet, lush filling ready to be wrapped in dough and fried in Emami Healthy and Tasty Refined Rice Bran Oil which is rich in Oryzanol that helps reduce cholesterol and keep your heart healthy. So go ahead and try this recipe guilt-free and celebrate Durga Puja like never before.


    For Stuffing:
    200 gms Mawa
    2 tbsp powdered sugar
    2 tbsp raisins
    ¼ tsp Green cardamom powder
    1 tbsp ghee
    For Luchi:
    2 cup Flour (maida)
    ¼ tsp Sugar
    3 tbsp ghee Pinch of baking soda
    Salt to taste
    Emami Healthy and Tasty Refined Rice Bran Oil for deep frying
    Pista slivers to garnish
    The silver foil to garnish
    For Sugar Syrup:
    1 cup Sugar
    ½ cup Water



Stuffing:Heat ghee in a pan. Add mawa, sugar and mix well. Stir till the mawa becomes soft. Add raisins. Mix cardamom powder. This is the Stuffing. Cool and keep aside.

Sugar Syrup: Prepare sugar syrup.

Lucchi: Place flour, salt, and sugar in a mixing bowl. Add ghee. Mix till mixture resembles breadcrumbs. Add water little by little, to form a smooth dough. Cover the dough with a wet cloth for 30 minutes.

Divide the dough into small balls. Flatten each ball and roll into 4 – 5-inch diameter circle. Use little oil for rolling. Repeat the same process with the remaining dough.

Take one rolled dough (luchi), spread 1 tbsp of mawa mix over it and cover with other rolled dough (luchi). Seal the edges.

Heat oil in a frying pan. When it is hot reduce the heat. Drop a stuffed luchi into the hot oil. Once it puffs up flip the other side. Take out the fried luchi from the oil when it is light brown in color. Keep it on a paper towel to drain out the excess oil. Fry one stuffed luchi at a time.

Take one fried stuffed luchi, dip in the sugar syrup (on both sides) and take out quickly, keep in a flat tray. Repeat for the other stuffed luchis.

Garnish with pista slivers and silver foil.

About Ananya BanerjeeFollow On


Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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