Shemai / chui pitha
- Rice flour: 2cup
- Whole milk: 2litre
- Powder milk: 1/2cup
- Chopped jaggery: 1cup + 1/2cup
Heat in a large heavy bowl; add water, ghee and 1/2tsp salt. When it starts to boil add rice flour and mix it nicely with water and low the flame. Cover it and keep it for 5min at very low flame.
Transfer the dough to a saucepan. When it becomes luckwarm, using hands knead it very well. Divide the dough into 10 balls and cover all balls.
Now take one ball and make a thin log. Take very small portion from this log, press this portion using hand palm and make pitha like picture. Make shemai pitha for all the balls.
Heat 1/2cup water and chopped jaggery in a bowl and cook until boil and syrup just thick.
Heat milk in a heavy bottom pan, boil until just thick. Add powder milk and mix well. Then add shemai pitha, cover and cook the pitha on low flame until tender (around 10 minutes). turn off the heat and pour jaggery syrup over the pitha. Mix gently and let it cool.