Choshi Pithe Recipe|Traditional Bengali Winter Sweet

Описание: Ingredients
For the choshi (dough pearls):
Rice flour – 1 cup
Warm water – as needed
A pinch of salt
1 tsp ghee (optional, but traditional)
For the milk syrup:
Full-cream milk – 1 litre
Nolen gur (date palm jaggery) – 150–200 g (adjust sweetness)

Method
Step 1: Make the choshi
Take rice flour in a bowl, add salt and ghee.
Add warm water gradually and knead into a smooth, soft dough.
Pinch tiny portions and roll between palms into small oval or grain-like shapes
(they look like little rice grains or shells — that’s the “choshi”).
👉 Tip: Keep them small; they swell after cooking.
Step 2: Prepare the milk base
Boil milk in a heavy-bottom pan.
Simmer on low heat till milk reduces slightly and becomes aromatic.
Step 3: Cook the choshi
Gently slide the choshi into simmering milk.
Stir carefully so they don’t stick.
Cook till choshi float up and turn soft & slightly translucent
(about 8–10 minutes).
Step 4: Add nolen gur
Lower the flame.
Add grated nolen gur and mix gently.
Cook for another 3–4 minutes.
❗ Don’t boil too long after adding gur, or milk may curdle.
Final Texture
Milk: light caramel colour
Choshi: soft, melt-in-mouth
Aroma: pure winter Bengal ❄️
Serving
Serve warm or slightly chilled
Tastes even better after resting for a few hours

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