To make Choshi:

1. Wash Rice 2-3 times under running water and sundry the rice completely. This will take around two days to completely sundry the rice.
2. Now make a fine powder of the rice. You can make the Rice Powder in bulk and use it as and when required.
3. Take 100g Rice Powder and Semolina in a bowl along with a pinch of salt and mix thoroughly.
4. Now add 2-3 Tbsp. hot water and start kneading.
5. Add water little by little to make a tight dough.
6. Once the dough is prepared cover it with a wet cloth and give rest for 15 minutes.
7. Now take a pinch size dough and using your finger give it an elliptical shape. It should look like a rice grain both in size and shape.
8. Following the same process make the rest of the "Choshi".
9. The size of Choshi varies from person to person, however, I prefer the rice grain size.
10. Once prepared sundry the Choshi completely. You can store excess Choshi in an airtight container.

To make Choshir Payesh:

1. 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 2/3.
2. Add Ghee in between.
3. Once the milk reduces to 2/3, add 1 Cup of Choshi to the milk and keep cooking on low flame.
4. Cook until the milk thickens and Choshi turned translucent in color.
5. Add Date Palm Jaggery and mix thoroughly and cook for 5 minutes and then switch the flame off.
6. Serve Choshir Payesh at room temperature. I, however, prefer to serve it after storing it for one day in the refrigerator.