Choshi piesh

Milk – 1 litre
Flour – 1 cup
Kewra essence – 6 drops
Blanched Almonds
Pistas – 1/2 cup
Kismis – 20
Sugar – 250 gms
Cardamom – 6 ground
Make a stiff dough of the flour.
Take a little of the dough and placing it on a table roll out into one thin long strip.
Hold one end, place against table and with hand make small thin strip about 1/2 cm in length.
Leave it to dry for 6 hours so that it becomes hard.
Heat the milk.
Simmer till the water evaporated and the milk becomes thick.
Add the sugar and boil further.
Add the choshi.
Boil further till it becomes soft.
Add the dry fruits and the ground cardamom.
Cool. Serve.


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