Bangladeshi Shemai Pitha Recipe

Tap an ingredient or step to check it off.

1. 1Step 1: Boil water with salt. Add oil.
2. 2Step 2: When water is boiling hot, add the rice flour slowly. Lower the heat and mix with a wooden spoon making sure no lump remains.
3. 3Step 3: Take the dough off the flame when water dries after about 2-3 minutes.
4. 4Step 4: While still hot, but bearable to your hands, knead the dough very well in lightly rice flour dusted surface until smooth.
5. 5Step 5: Divide dough into 3-4 balls and make a thin log out of each portion. With each log make half to an inch long very thin orzo like shaped shemai pitha with the palm of your hands. Continue until all logs are complete. Proceed to next step to cook or air dry the shemai pitha for 3-4 hours. At this point you can refrigerate the pitha for a week or freeze for 3 months in airtight container.
6. 6Step 6: To cook the shemai pitha, Add the spices to the milk and bring the milk to boil. Add the pitha and turn the heat to medium low.
7. 7Step 7: Cook the pitha in the milk for about 18-20 minutes stirring often but gently to prevent from burning the milk.
8. 8Step 8: Add sugar and cook for another 5-8 minutes or until the milk pudding is of desired thickness.