Traditional Chooshi Pithe or Chooshi Payesh

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Traditional Chooshi Pithe or Chooshi Payesh. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Traditional Chooshi Pithe or Chooshi Payesh is one of the most favored of current trending foods on earth. It's enjoyed by millions daily. It's simple, it's fast, it tastes yummy. Traditional Chooshi Pithe or Chooshi Payesh is something which I've loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Traditional Chooshi Pithe or Chooshi Payesh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Chooshi Pithe or Chooshi Payesh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Traditional Chooshi Pithe or Chooshi Payesh is 3 to 4 person. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Traditional Chooshi Pithe or Chooshi Payesh estimated approx 1 hour approx.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Traditional Chooshi Pithe or Chooshi Payesh using 7 ingredients and 8 steps. Here is how you can achieve it.

#indianfestival #makarsankranti
A traditional dessert of West Bengal, Chooshi Pithe or Chooshi payesh is creamy and sweet. It is prepared with rice powder, milk and nolen gur. The date-palm jaggery, is a flavorful sweet & is a main attraction, especially in the winter season. This is available only between the month of October to January.

Ingredients and spices that need to be Make ready to make Traditional Chooshi Pithe or Chooshi Payesh:

1. 1 cup fine rice flour
2. 1 pinch salt
3. as required Warm water for kneeding dough
4. 1/2 ltr milk
5. as required Condensed milk/Sugar/Nolen Gurr (Date-Palm Jaggery)
6. as required Elaichi Powder
7. 1 bay leaf

Instructions to make to make Traditional Chooshi Pithe or Chooshi Payesh

1. In a bowl add the rice flour first. Then add a pinch of salt and mix it. Then add little warm water, mix it with a spoon. Now cover it and leave it as it is for about 10 mins.
2. Now if needed, add a little water and Knead a soft dough. Now cover the dough and let it rest for about 10 mins.
3. Now over a rolling pin, dust some some rice flour. Make tiny balls, now with the help of your fingers make design as shown in the image below or you can also prepare this by keeping a ball in between your palms and gently press it and roll it with the help of your fingers as I did. Make the same design with the rest of the dough. This task is a bit difficult and time-taking. Keep dusting some rice-flour in between so that it doesn't stick to each other. Once this is done, cover & keep it aside.
4. Now start heating milk in a pan. Add a bay leaf in it. Wait till the milk comes to a boil. Now I don't have 'Nolen Gur' (Dates-Palm Jaggery), hence to give the payesh an authentic look/colour, I've caramelized some sugar and added this into the milk to get the colour. The quantity of sugar should be as per your taste. But if you have 'Nolen Gur', you can add them little later or else the milk may get curdled. I'll let you know at what point of time you should add it.
5. Now from this half litre of milk, keep a cup of hot milk aside. Now once the sugar gets caramelized, add that cup of milk into it & quickly start mixing it. Once the the caramel gets dissolved with the milk, add this mixture to the rest of the milk. Now let the milk boil for some time, nearly 7 to 8 mins.
6. Now gently add the chushi (prepared in step 3) into the milk. Gently mix it. Then add some elaichi powder in it and mix it. Now let it cook for about 10 mins on a low flame.
7. Now if you aren't caramelizing the sugar, you can simply add the sugar at this point of time and mix it. Or else instead if you are adding condensed milk, you can even add that at the same time. But if you need the artificial nolen gurer colour, in the absence of it, you can follow my steps to make any kind of bengali paayesh (kheer).
8. After 10 mins of boiling, your Chushi Pithe is ready. Let it come to the room temperature then keep it in a refrigerator for about an hour then serve it chilled. Enjoy this Makar Sankranti with this unique yet traditional dessert of Bengal, named Chushi Pithe.

As your experience as well as confidence expands, you will certainly find that you have extra natural control over your diet regimen and adjust your diet plan to your individual tastes over time. Whether you intend to offer a recipe that uses less or more ingredients or is a little bit more or less spicy, you can make simple modifications to attain this goal. Simply put, begin making your recipes on time. When it comes to standard cooking abilities for newbies you don't need to discover them but just if you grasp some simple cooking strategies.

This isn't a complete overview to fast and simple lunch dishes yet its great something to chew on. Ideally this will certainly get your imaginative juices streaming so you can prepare scrumptious dishes for your family members without doing a lot of heavy meals on your trip.

So that's going to wrap this up with this special food Simple Way to Make Super Quick Homemade Traditional Chooshi Pithe or Chooshi Payesh. Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!