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Add rice flour to a pan on low flame.
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Add warm water 1/2 cup at a time and salt .Mix with spoon
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Add more water little at a time till the flour forms a dough and leave the sides of the pan.
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switch off the flame and take out the dough from the pan to a plate or container.
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Wet your hands and knead to a soft dough.
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You can rest the dough after covering it with a cling film for sometimes or make the pithas while still hot.
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Make small balls from the mixture and by rubbing your palms together give the shape of "chushi" or ellipse with pointed ends.
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Place all these pithas on paper and dry in sun light for around 4 to 5 hours till they are completely dry and hard.
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Once the "chushi pitha" is ready ,you can store them in containers.
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Boil 1 litre of milk with bay leaves and cardamoms.
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reduce the milk till half.
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Add these pithas in the milk and cook on low flame stirring ,taking care not to burn.
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When they are tender and cooked. Add sugar or date jaggery.
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Keep the heat low and do not boil it too much at this stage specially if you are using jaggery.
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There is a chance that the milk may curdle.When the sugar dissolves ,switch off the oven and serve hot or chilled.