Easy Sora/Chushi/Shemai Pitha Recipe: Traditional sweet Rice Cake from Bangladesh
Chushi/Sora/Shemai pitha
often reffered as hand-cut shemai/chushi pitha is small handcut rice dumplings cooked and then soaked overnight in sweet milk mixture. Additionally Seasonal date molasses or jagerry and freshly shredded coconut iareadded taking this Bangladeshi winter delicacy to a different level.
Equipment
- 1 pot
- 1 fry pan/patila
- 1 chopping board or a bench
Ingredients
- 2 cups rice flour Atop rice freshly grinded or store-bought
- 1/2 tsp salt
- 2 cups hot water
- 6 cups full fat milk
- 2 cups khejur gur/ jagerry syrup cooled down.
- 1 cup fresh coconut shredded
- 1 bayleaf
- 1 cardamom
Instructions
- In a pan dry roast the rice flour until aromatic. we don't want any color in it. just stir continuously and dry roast for a few minutes in medium heat.
- Add 3 cups of water and bring it all together to a nice soft dough.
- Transfer into a bowl and knead until smooth.
- after 5 minutes of kneading you should be able to work with the dough.
- Make equal portions of cuts and then roll those portions into ropes—thin ropes, if I might add. Then, using your hand, cut those into small pasta-like shapes with pointy ends.
- Repeat the process and finish all the portions.
- In a pot add milk, bring it to a boil and add whole spices listed below.
- Add the small pithas to the milk mixture.
- Cook in medium high heat. stirring continuously making sure they don't stick together.
- After 15 minutes of cooking take it off the heat and let it cool down.
- Once it's in room temperature add the date syrup or jaggery syrup along with fresh coconut.Give it a mix.
- serve and enjoy. 😊
Notes
Tips:
- Don’t worry about shapes too much. as long as they’re small you’re fine.
- the most important part is that you enjoy making and eating them.
- If you must you can knead the dough then using a sharp scissor cut thin sliced of dough that will give a similar shape as hand cuts.
- Don’t mix the gur/jaggery while the milk is still hot or on the stove as the jaggery we get here overseas is usually old they tend to ruin and curdle the milk which still tastes amazing but in texture, I prefer smooth creamy sauce.
- You can garnish it with nuts, raisins, saffron, etc, or enjoy it authentic.
Introduction
Embrace the warmth of Bangladeshi cuisine with Chushi Pitha, a delightful dessert cherished during the chilly winter months. Comprised of rice flour dumplings steeped in a sweet milk mixture, this dish celebrates Bangladesh’s rich culinary traditions. Our detailed guide will help you recreate this exquisite treat at home.
Essentials for Crafting Chushi Pitha
Equipment:
• A sturdy pot
• Fry pan or patila
• Chopping board or bench
Ingredients:
• 2 cups of finely ground rice flour
• ½ teaspoon of salt
• 2 cups of boiling water
• 6 cups of whole milk
• 2 cups of cooled khajur gur (jaggery syrup)
• 1 cup of freshly grated coconut
• 1 bay leaf
• 1 cardamom pod
Detailed Cooking Instructions
1. Roasting the Flour: Begin by gently roasting the rice flour in a pan over medium heat. Continuously stir to prevent any color change while enhancing its aroma.
2. Dough Preparation: Gradually add 3 cups of boiling water to the roasted flour, combining thoroughly to form a pliable dough. Continue to knead until it becomes smooth.
3. Forming the Pithas: Extract small portions of the dough, roll them into slender ropes, and meticulously shape these into small, pointy-ended pasta-like pieces.
4. Cooking the Dumplings: Place a large pot on the stove, bring the milk to a simmer with the bay leaf and cardamom, and carefully introduce the shaped pithas. Maintain a medium heat for approximately 3 minutes, ensuring they remain separate and do not stick.
5. Incorporating the Jaggery Syrup: Once off the heat and slightly cooled, blend in the jaggery syrup and shredded coconut gently.
Nutritional Insights
Explore the health benefits of key ingredients like coconut, which contributes beneficial fats, and jaggery, rich in essential minerals.
Presentation and Serving Ideas
Enhance your Chushi Pitha with a garnish of nuts, raisins, or a sprinkle of saffron for added flavor. Serve this heartwarming dessert warm to enjoy its full texture and rich sweetness.
Conclusion
Crafting Chushi Pitha at home offers a delightful excursion into the heart of Bangladeshi culture, providing a traditional dessert that is both comforting and festive.
Tried making Chushi Pitha at home? Share your experiences in the comments below or tag us in your culinary creations on social media.
Additional Tips for Perfect Chushi Pitha
• Ensure the dough is smooth and pliable to avoid hard pithas.
• Be cautious not to overcook the pithas, as they should remain soft and tender.
Internal Links:
• More Bangladeshi recipes
Enjoy!
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