Make choshi pithar payesh this Poush Sankranti #shorts

📝 INGREDIENTS
100 g rice flour
150 ml water
2 g salt
750 ml milk
150 g patali gur (date-palm jaggery in solid form)

⚙️ METHOD
1. Set water on the boil with salt. Once boiling, add the rice flour.
2. Mix roughly, and cover the pan to allow it to cook on low heat for 5 minutes, undisturbed.
3. After 5 minutes, mix the dough again, on low heat, until it is cooked (about a minute).
4. Transfer to a worktable or mixing bowl and knead until smooth. Reserve under a damp cloth, or in a storage container, to prevent it from drying out.
5. We can now start making the ‘choshi’, the tiny spindle-shaped dumplings.
6. Take a small portion of the dough and roll it into a thin 5-mm snake.
7. Starting at one end, pinch about a 5-mm portion of the snake. 8. Using the portion of the palm at the base of the thumb, tear away the pinched portion, at the same time shaping the free end into a spindle. Then shape the second side.
8. Repeat until the entire dough is used up.
9. Bring milk to a boil. Reduce it on low heat for about 10 minutes.
10. Add the choshi and cook until the milk has thickened and the choshi are cooked.
11. Turn off the heat before adding crumbled patali gur (date-palm jaggery).
12. Mix well. Serve warm or at room temperature.