To make the Chooshi - In a bowl add the rice flour and pinch of salt. knead into a dough by adding lukewarm water, little at a time. Cover and keep aside for 10-15 minutes.
Divide the dough into several small portions. Take each portion and roll lengthwise on a flour dusted surface.
Divide it further into very small portions. Pick each portion and roll it lengthwise again. Take a small piece of the dough and roll out into chooshi shapes, around 2-3 cm. long (as shown in the picture below) in between your palms.
Keep dusting with rice flour so that it does not stick to your hands. Transfer to a bowl and keep aside.
To make the payesh (Kheer) - Heat ghee in a pan and saute the prepared chooshi for a minute. Keep aside.
Bring the full fat milk and the bay leaves to a boil in the same pan. Simmer on a low flame for 10-15 minutes by continuously stirring.
Now add the evaporated milk and sugar. Simmer further for 5-10 minutes till the sugar is dissolved.
Now add the fried chooshi, chopped pistachios and coconut. Mix everything well and simmer on a low flame for 10-12 minutes by stirring continuously.
When done, add the cardamom powder and give it a stir. Take off the flame and allow it to cool down a little. Add the rose water and serve them chilled.
