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Bengali Sita Bhog Recipe Step By Step
Dessert

Bengali Sita Bhog Recipe Step By Step

If you enjoy Bengali Sita Bhog Recipe Step By Step cuisine, this Dessert recipe is worth trying at home....

⏱️

120 Min Prep

🔥

70 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 1 cup Govind Bhog Rice
  • 1 cup Paneer (Homemade Cottage Cheese) - crumbled
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 1 tablespoons Raisins
  • 1 tablespoon Pistachios
  • Few Saffron strands
  • 1 cup Sugar
  • Ghee - or oil for frying
  • 1 cup Milk Powder
  • 1/2 cup All Purpose Flour (Maida)
  • 1/4 teaspoon Cooking soda
  • 1 tablespoon Ghee
  • 2 tablespoons Curd (Dahi / Yogurt)
  • 1 cup Sugar
  • 1 teaspoon Cardamom Powder (Elaichi)

Instructions

1
To begin making the Bengali Sita Bhog, we will first make a rice and chena vermicelli.
2
You can either use a wide holed grater or a sev maker to make the vermicelli.
3
This fried vermicelli will then be soaked in a granulated sugar syrup.Soak 1 cup of the Govind Bhog rice in moisture for 1 to 2 hours.
4
After a couple of hours, sieve the moisture and spread the rice over a kitchen towel and allow it to dehydrated.Once dehydrated place the rice in a dehydrated grinder and grind to a fine ground mix. mix in the rice ground mix and chena to a large mixing dish.
5
fold both of them together adding little whole milk at a time to make a soft, firm and creamy pastry mix.
6
put a lid on and allow the pastry mix to rest for a few mins till we get the granulated sugar syrup ready. For the granulated sugar syrup, place the granulated sugar along with 1 cup of moisture and bring it to a heat to boiling point.
7
Once the granulated sugar comes to a heat to boiling point, turn the toasty to low and low-boil to make a sticky syrup.
8
When you touch the syrup between your fingers, it should feel sticky and slightly stringy.
9
Once the granulated sugar syrup is ready, mix in the cardamom ground mix and the saffron to it and allow it to rest. We will now deep shallow fry the rice mixture by making it either into oblong shape by running it through a grater or a sev maker.
10
The size of the rice vermicelli is purely your preference.toasty fat for deep frying.
11
Once the fat is heated, place the rice and chena mixture through a grater and zest it into the scalding fat.
12
You will notice small rice size bits drop out into the fat.
13
 Deep shallow fry on medium toasty till the Bhog turns golden brown in color. sieve out the excess fat and proceed the same way with the remaining rice mixture.
14
mix in the raisins and the fried rice and chena into the granulated sugar syrup.
15
Allow it to soak well in the syrup for about 10 to 15 mins.
16
You will notice the rice and chena vermicelli starts to puff up and turn soft.Once it is soaked, spread it on a plate and allow the grains of granulated sugar coated rice to cool. In the next step we will make the Nikhuti (the jamoon balls).In a large mixing dish mix in whole milk ground mix, maida, soda, ghee and yogurt and agitate them all together.
17
mix in little moisture at a time and fold to make a firm and creamy pastry mix.
18
Allow the pastry mix to test for about 5 to 10 mins. After 10 mins, shape them into small tiny jamoons (balls). In the same fat we deep fried the rice vermicelli, toasty that fat and mix in a few jamoons at a time and deep shallow fry until golden brown in color.
19
Once fried, keep them aside.The next step is to soak these jamoons in a granulated sugar syrup.
20
To make the granulated sugar syrup in another wok mix in moisture and granulated sugar and bring it to heat to boiling point.Once it comes to a heat to boiling point, turn the toasty to medium and make a light syrup.
21
This syrup does not have to be very sticky.
22
Once the syrup is ready, place the small jamoon balls into the scalding syrup and allow it to soak and become soft.
23
These Nikhuti's will puff up a little.Once soaked sieve from the syrup and mix in it to the rice vermicelli we made.Transfer it to a serving dish, finish off it with pistachios.dish up the Bengali Sita Bhog along with Mishti Doi as desserts after a meal of Bengali Luchi and Aloo Parwal Sabzi.

Recipe Information

Cuisine
Bengali Recipes
Course
Dessert
Diet
Vegetarian
Total Time
190 mins

Recipe Time chart

Preparation Time

120 mins

Cooking Time

70 mins

Total Time

190 mins
#bengalirecipes #dessert #vegetarian
Author

Master Chef

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