- Heat a pan with one and a half cup of water, bring it to boil, add 1/2 tsp of salt to it.
- Once the water starts boiling slow down the heat to its minimum. Then add 1 cup of rice flour to it and mix it nicely.
- Once the rice flour completely mixed with the water, then turn off the heat. Immediately remove the rice flour paste on a plate.
- Start kneading the hot rice flour paste until it turned into a smooth dough. Cover the dough with a damp cloth to prevent it from getting dry.
- Then take a wooden board, dust some rice flour on it, take a very small portion from the dough. First, turn the dough into fine ropes by giving light pressure to your palms.
- Later take a pinch size-tiny portions from that rice flour ropes, put them between your palms, and rub them gently for making choshi or chushi in a very easy way.
- For making the choshi in a traditional way, cut each tiny pinch from the rice flour ropes and immediately roll it down by the light pressure of your palm.Through this traditional way, choshi can be made so faster.
- After making each batch of choshi, sprinkle some rice flour on it, and gently mix it.
- Once all the choshi/chushi are ready keep them on a plate aside and start to prepare the next step of this recipe.
- Heat a deep wide pan with 1 liter of milk, let it start boiling. Once the milk starts boiling add 3 crushed cardamom pods and 2 bay leaves into the milk.
- Let the milk boiling for few more mins and add khejur gur or patali gur to the milk and mix it well together.
- When the gur completely melts down into the milk stir it well and boil the milk for a few more mins then add 200 ml Milkmaid. Scrape the milk from the sides of the pan.
- After a few mins when the milk gets a little thick then start to add the choshi into the milk but in many batches. It means don’t put all the choshi at one time. Each time take a handful of choshi and sprinkle over the milk not put it in one place. This procedure will help you to prevent the choshi from getting mashed into the milk.
- Let cook the choshi into the milk until the choshi comes up over the milk surface(indicates choshi is almost cooked). In the meantime don’t stir it. When the choshi appears on the milk surface then give it a gentle stir and cook it for few more mins.
- After a few mins when milk gets slightly thick turn off the heat. Chosir payesh or bengali chushi pitha is ready to serve.
- Making PannaCota
- Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
- In a saucepan, stir together 2 spoon Milkmaid and the heavy cream and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and Chusi Pitha /Payesh into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, and pour into individual ramekin dishes.
- Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
- Here I plating Chusi Payesh Pannacota With Crown Jaggery
