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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.
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Prep Time 1 hour 18 minutes
Cook Time 3 minutes
Servings: 4 serves
Course: Breakfast, Dessert, Pitha, Rice dumplings
Cuisine: bangladeshi
Ingredients Equipment Method Notes

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

Equipment

  • 1 pot
  • 1 fry pan/patila
  • 1 chopping board or a bench

Method
 

  1. 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.
  2. Add 3 cups of water and bring it all together to a nice soft dough.
  3. Transfer into a bowl and knead until smooth.
  4. after 5 minutes of kneading you should be able to work with the dough.
  5. 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.
  6. Repeat the process and finish all the portions.
  7. In a pot add milk, bring it to a boil and add whole spices listed below.
  8. Add the small pithas to the milk mixture.
  9. Cook in medium high heat. stirring continuously making sure they don't stick together.
  10. After 15 minutes of cooking take it off the heat and let it cool down.
  11. Once it's in room temperature add the date syrup or jaggery syrup along with fresh coconut.
    Give it a mix.
  12. serve and enjoy. 😊

Notes

Tips:
  1. Don't worry about shapes too much. as long as they're small you're fine.
  2. the most important part is that you enjoy making and eating them.
  3. 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.
  4. 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.
  5. You can garnish it with nuts, raisins, saffron, etc, or enjoy it authentic.