Chusi Pithe | চুসি পিঠে | Traditional Bengali Sankranti Pithe Recipe | Jharna’s Kitchen Official

🌾🥥 Chusi Pithe — a heritage Bengali delicacy from Poush Parbon & Makar Sankranti, prepared lovingly with hand-rolled chusi (finger-shaped rice dough) cooked in creamy coconut-jaggery milk. Soft, chewy, mildly sweet and aromatic — this pithe carries the warmth of winter traditions and the nostalgia of old Bangla kitchens.

The slow cooking in nolen gur–infused doodh gives this pithe a melt-in-mouth richness while still keeping texture intact. A bowl of warm chusi pithe is not just food — it’s childhood, winter, and celebration in every spoonful.

🥘 Ingredients You Will Need:

🍚 For Chusi (Rice Dough):

Rice flour (Atap chal er guro for best texture)

Hot water

Ghee / oil (few drops for smoothness)

Pinch of salt

🥥 For Milk & Sweet Base:

Full-fat milk

Nolen gur (Khejur gur) or sugar + jaggery mix

Grated coconut / coconut milk

Bay leaf (tej pata)

Cardamom powder (elaichi)

Optional: Mawa/khoya for richness, chopped nuts

🔥 Step-by-Step Preparation:

Heat water with a pinch of salt, add rice flour & knead to a soft, smooth dough.

Take small portions & roll into thin, long chusi shapes using fingers.

Spread flour lightly to avoid sticking (keep covered with damp cloth).

Boil milk in a heavy pot with bay leaf — reduce slowly for thickness.

Add shredded coconut, let simmer until creamy.

Add chusi gently to the milk — cook on low flame till soft & floating.

Add gur/sugar only after the pithe is cooked (to prevent toughness).

Finish with elaichi — stir, simmer & rest for 10 minutes.

Serve warm or chilled — both taste heavenly!

🍽️ Best Enjoyed With:

✔️ Winter evening snack
✔️ Poush Parbon / Sankranti platter
✔️ Khichuri, ghugni or nolen gur sweets

💡 Variations You Can Try:

🔸 Coconut milk version — richer, creamier, dairy-light
🔸 Dry chusi pithe (no milk) sautéed in gur syrup
🔸 Add nuts, kishmish, date slices for festive look
🔸 Rose water drop for aromatic twist

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