Mix rice flour and salt. Add hot water gradually and knead into a soft dough. Cover and rest for 15–20 minutes. Shape the chusi (dumplings). Pinch small portions of dough. Roll into thin,elongated shapes it should be not thick or thin. Keep them covered with a damp cloth to prevent drying.

Cook the dumplings.Boil water in a pan. Drop the shaped chusi into boiling water and cook until they float and turn slightly translucent. Drain and set aside. Prepare the milk base
Heat milk in a heavy pan and simmer until slightly thickened. Add sugar and boil till the sugar dissolves. Then add milk powder mix it well. Add the cooked chusi dumplings into the simmering milk. Stir gently and cook for 10–15 minutes. Add jaggery (ensure milk is not boiling vigorously when adding