“Debjani don’t you think we need to re-introduce Pithe Payesh to Pasta” Mehebub asked a few days back! Though he was not much happy with my reply “you mean you are craving for the Pithe Payesh, ain’t it 😛 ! Pasta is well aware of the taste of Pithe Puli dear husband!” However, Mehebub is clever and finally admitted that indeed he was! On that note, I made this year’s first batch of Pithe yesterday. This year I started with the simple yet blissful Choshir Payesh or Choshi Pithe.
Now that tomorrow is Makar Sankranti, I plan to make a few more delicacies to celebrate the festival of harvest which includes Patishapta, Saruchakli, Dudhpuli, Bhaja Pithe and Gokul Pithe. Okay, these are actually in the planning phase, and I am not sure how much I will be able to make upon returning home today from office. Needless to say, whatever I will prepare will be there on Debjanir Rannaghar along with the recipes shortly.
Choshir Payesh is a tiny Elliptical shaped Pithe either prepared with a paste of Rice flour or all-purpose Flour and then cooked with milk and jaggery and is a famous Bengali Winter delicacy prepared during Makar Sankranti. Look-wise it is similar to long grain rice and we cook it with milk to prepare the Payesh. Dida (my maternal grandmother) used to make the Choshir Payesh a lot. One thing Dida used to be very particular that to use Gobindobhog or any flavored rice while making the Choshi. It actually is the rice and jaggery that gives the Choshir Payesh a distinct flavor given no flavoring agent, in general, is not added while making the payesh.
Choshi though is different than other forms of Pithe or Puli. Shape-wise similar to a typical Pithe but almost pint-sized and with not filling and then cooked with Milk and Date palm jaggery. These days you can find p prefer to make it at packets of Choshi premix (only the dumpling) very easily in the local market and in the Bengali specialty stores in other states or outside country. those are actually handy however, I prefer to make the Choshi at home whenever I cook Choshir Payesh.
Coming to the recipe, I opt for a mixture of Gobindobhog Rice Powder and Semolina to make the Choshi. I use Patali Gur or Date Palm Jaggery as the sweetener and obviously, full-cream milk is another important ingredient for Choshir Payesh.
- Serves: 3-4 People
- Calories: 1110
- Fat: 42.1g
- Saturated fat: 25.5g
- Carbohydrates: 150.4g
- Sugar: 75g
- Fiber: 0.4g
- Protein: 38.4g
- Cholesterol: 159mg
- Gobindobhog Rice: 100g
- Semolina: 1 Tbsp.
- Salt: 1 pinch (optional)
- Hot Water: 1 Cup
- Choshi: 1 Cup
- Full-Cream Milk: 2 Liters
- Date Palm Jaggery: 300g
- Ghee: 1 Tsp.
- Bay Leaf: 1 (optional)
- Wash Rice 2-3 times under running water and sundry the rice completely. This will take around two days to completely sundry the rice.
- Now make a fine powder of the rice. You can make the Rice Powder in bulk and use it as and when required.
- Take 100g Rice Powder and Semolina in a bowl along with a pinch of salt and mix thoroughly.
- Now add 2-3 Tbsp. hot water and start kneading.
- Add water little by little to make a tight dough.
- Once the dough is prepared cover it with a wet cloth and give rest for 15 minutes.
- Now take a pinch size dough and using your finger give it elliptical shape. It should look like a rice grain both in size and shape.
- Following the same process make rest of the "Choshi".
- The size of Choshi varies person to person, however, I prefer the rice grain size.
- Once prepared sundry the Choshi completely. You can store excess Choshi in an airtight container.
- Take the milk in a deep bottom pan and start boiling it after adding 2 cups of water and 1 bay leaf till the milk reduces to ⅔.
- Add Ghee in between.
- Once the milk reduces to ⅔, add 1 Cup of Choshi to the milk and keep cooking on low flame.
- Cook until the milk thickens and Choshi turned translucent in color.
- Add Date Palm Jaggery and mix thoroughly and cook for 5 minutes and then switch the flame off.
- Serve Choshir Payesh
inroom temperature. I though prefer to serve it after storing for one day in the refrigerator.
While making the Choshi at home, you can use readily available rice flour instead of making it at home.
Some people prefer to fry the choshi before adding it to the milk, however, I don't do that. Given when the choshi added directly to the milk rice residue extracted from it helps to thicken the milk quickly and also gives extra flavor.
I don't add any dry fruits in Choshir Payesh. You can obviously add your choice of dry fruits to make it richer.
You can substitute Date Palm Jaggery completely with Sugar or use both. however, the jaggery gives an amazing flavor to the Choshir Payesh.
Winter delicacies from Debjanir Rannaghar apart from Choshir Payesh:
We bongs, make several delicacies during the winter; before on or after the Makar Sankranti. You may check a few recipes from the list below from my blog.
- Khejur Gurer Payesh
- Koraishutir Kochuri
- Natun Aloor Dum
- Nolen Gur Er Sandesh
- Patishapta (this was featured on Rediff on World Pancake Day)
Have you tried the Choshir Payesh Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.