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chushi pitha, choshir payesh sankranti recipe

Choshir Payesh / Chushi Pitha Recipe - Sankranti Special

Choshi r payesh is Bengali sweet dish which is enjoyed during the festival of makar sankranti. It is an ethnic dish which is pertaining to Bengali cuisine only. Choshi are nothing but hand rolled semai or kind of rice pasta which are sundried, lightly fried in ghee and then simmered in boiling milk till it become creamy and rich
Course Sweet Dish
Recipe Cuisine Bengali
Keyword Choshi pitha, Chushi pitha payesh
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4 serves

Recipe Ingredients

For choshi / rice pasta

  • Rice flour : 2 cup
  • Semolina optional : 1/4 cup
  • Hot water : 1/2 cup or as required
  • Salt : 1/2 tsp
  • Ghee : 3-4 tbsp

For kheer / payesh

  • Milk full cream : 1 l
  • Sugar : 1/2 cup
  • Cardamom powder : 1 tsp
  • Nutmeg powder optional: 1/2 tsp
  • Bay leaf : 2

Recipe Instructions

  1. Mix the salt with rice and semolina well.
  2. Boil the water and gently add the rice-semolina mix.
  3. Stir it and soon it will form a lump. If requires add more hot water but keep it in mind that too much water will yield a sticky dough. So better sprinkle the water over the dough.
  4. Left it for 10 minutes.
  5. While the dough is still warm,knead the dough till it is soft but firm.
  6. If the dough turns out sticky then sprinkle more rice flour.
  7. Grease your palm well with ghee, and start making the choshi.
  8. Pinch an almond size dough and gently roll it between your palms, very lightly but fast so as not to exert any pressure.
  9. Try to keep the choshi or pasta under 2 inch in size. Shapes are usually thicker in the middle with tapering ends.
  10. This will take some time so do it when you have enough time to kill.
  11. Once done, sun dry them under hot sun for couple of hours.
  12. You can also store them for later use.
  13. Heat the ghee in a wide open pan.
  14. Gently sauteed the choshi by lightly turning them over.
  15. You will find some will break at this point.
  16. Do not worry about it,You can later shape them also before simmering it in milk.
  17. While it is going on, bring the milk to a rapid boiling.
  18. Add the sugar, shells of green cardamoms, bay leaves.
  19. Once the milk thickened, add the chushi pitha in the boiling milk.
  20. Cook on medium heat for another 5 minute until they hardened a bit.
  21. Chushi pitha will be hard enough to retain their shapes but will remain soft to chew. If you boil for longer time, they might become too chewy which would not be good to taste.
  22. Adjust the sugar, sprinkle cardamom and nutmeg powder. Take down from the heat and cover it and let it stand for half an hour or so.
  23. Serve it warm or at room temperature.