Choshi Peethe - A Bengali Delicacy
Prep Time 20 min
Cook Time 20 min
Serves 6 people
About Choshi Peethe - A Bengali Delicacy
It is made with milk and rice flour. You can take it as home made vermicelli. Its very rich in taste. The milk is delicious. This has date( nolen gud ) jaggery's special flavour which makes it even more delicious.
Choshi Peethe - A Bengali Delicacy is one dish which makes its accompaniments tastier. With the right mix of flavours, Choshi Peethe - A Bengali Delicacy has always been everyone's favourite. This recipe by Uma Sarkar is the perfect one to try at home for your family. The Choshi Peethe - A Bengali Delicacy recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Choshi Peethe - A Bengali Delicacy is 20 minutes and the time taken for cooking is 20 minutes. This is recipe of Choshi Peethe - A Bengali Delicacy is perfect to serve 6 people. Choshi Peethe - A Bengali Delicacy is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Choshi Peethe - A Bengali Delicacy. So do try it next time and share your experience of cooking Choshi Peethe - A Bengali Delicacy by commenting on this page below!
Ingredients to make Choshi Peethe - A Bengali Delicacy
- Rice flour - 1 cup
- Maida - 1/3 cup
- Milk - 1 litre
- Elaichi powder - 1/2 teaspoon
- Bay leaves - 2
- Date jaggery( nolen gud) - 1/2 cup
- Ghee - 1/2 tablespoon
- Water as per requirement
- Pinch of salt
How to make Choshi Peethe - A Bengali Delicacy
- Strain the rice flour and maida thoroughly and mix them together.
- Boil a cup of water.
- Add a pinch of salt to the rice flour and maida mixture and make a tight dough with the boiled water.
- Take 1/3 tablespoon ghee and smear it all over the dough and leave it aside for 5 minutes.
- Make small marble sized balls from the dough.
- Take some ghee in your hands and give the balls a linear shape by rolling it between your palms, these are called choshi. (You can refer to the pictures)
- Take these choshis and steam them in a steamer for about 5 minutes.
- Take the milk and boil it till it is reduced to 1/2 litre.
- Put the steamed choshi into the milk. Add elaichi powder and roasted bay leaves as well. Cook it for another 5 minutes. The milk will become thick here.
- Put off the gas and add powdered date jaggery. And mix well.
- Garnish with chopped pistachios.