Set water on the boil with salt. Once boiling, add the rice flour. Mix roughly, and cover the pan to allow it to cook on low heat for 5 minutes. Then mix the dough again, on low heat about a minute. Transfer to a mixing bowl and knead well.

Take a small portion of the dough and roll it into a thin 5 mm snake. Starting at one end, pinch about a 5 mm portion of the snake. Using the 'thenar' part of the palm tear away the pinched portion, at the same time shaping the free end into a spindle.

Bring milk to boil. Reduce it on low heat for about 10 mintues. Add the choshi and cook until the milk has thickened and the choshi are cooked. Turn off the heat before adding crumbled date - palm jaggery. Mix well. Serve cool or at room temperature.