Even this choshir pitha is the same as another sweet doodh pithi recipe. The only difference is choshi is mainly prepared with rice flour or rice flour and maida whereas pithi is mostly made by maida. However, choshi and pithi both are traditional sweet cooked in milk.
The size of the choshi depends on you, make it too small like the size of long-grain rice or a little long as like store-bought broken semai or vermicelli.I’ve added coconut into the milk as it enhances the taste of the payesh however you may skip this step if you don’t like to have coconut.The quantity of jaggery used in this recipe as per my taste. But you may add more or less as per your sweet tooth.While cooking in milk don’t frequently stir the choshi. Otherwise, choshi will get broken and smashed into the milk.Don’t make the milk too thick as after cooling down choshi will absorb the milk and make it more thick and choshir payesh is not good to taste if gets too thick.
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