Bengali Sita Bhog Recipe
Description:
Bengali Sita Bhog is a delectable, aromatic rice dessert infused with rich flavors, enhanced by mini jamoons (fried dumplings) nestled within the rice. This delightful dish reflects the essence of Bengali cuisine’s sweet traditions, which are often underappreciated outside the region. Characterized by the use of aromatic spices like cardamom and saffron, this dessert is a beautiful fusion of textures and tastes—crispy fried vermicelli soaked in fragrant sugar syrup and soft, spongy jamoons. Bengali Sita Bhog is often paired with the famous Mishti Doi (sweetened yogurt) to complete a traditional Bengali sweet course after a hearty meal.
Cuisine: Bengali
Course: Dessert
Diet: Vegetarian
Ingredients:
For the Sita Bhog Rice:
| Ingredient | Quantity |
|---|---|
| Govind Bhog Rice | 1 cup |
| Paneer (Homemade Cottage Cheese), crumbled | 1 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Sultana Raisins | 1 tablespoon |
| Pistachios | 1 tablespoon |
| Saffron Strands | A few strands |
| Sugar | 1 cup |
| Ghee (or oil for frying) | As required |
For the Nikuti (Jamoons):
| Ingredient | Quantity |
|---|---|
| Milk Powder | 1 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Cooking Soda | 1/4 teaspoon |
| Ghee | 1 tablespoon |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Sugar | 1 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
Preparation Time: 120 minutes
Cooking Time: 70 minutes
Total Time: 190 minutes
Yield: Serves 6–8
Instructions:
Step 1: Preparing the Rice and Chena Vermicelli
- Begin by soaking 1 cup of Govind Bhog rice in water for 1 to 2 hours. After soaking, drain the water completely and spread the rice on a kitchen towel to allow it to dry thoroughly.
- Once dry, grind the rice in a dry grinder until it becomes a fine powder.
- In a large mixing bowl, combine the rice powder with crumbled paneer. Add 1 teaspoon of cardamom powder and mix well. Gradually add milk to the mixture, kneading it into a soft, firm, and smooth dough. Cover the dough and set it aside for a few minutes to rest while you prepare the sugar syrup.
Step 2: Preparing the Sugar Syrup
- In a saucepan, combine 1 cup of sugar and 1 cup of water. Heat this mixture over medium-high heat and bring it to a boil.
- Once the sugar has dissolved and the syrup reaches a slightly sticky consistency (when you test it between your fingers, it should feel slightly stringy), reduce the heat to low.
- Add cardamom powder and saffron strands to the syrup, stirring to dissolve. Let it simmer for a couple of minutes before removing from heat.
Step 3: Deep Frying the Rice and Chena Mixture
- To form the rice vermicelli, you can either use a wide-holed grater or a sev maker. Create thin threads from the rice and paneer dough and drop them into the hot oil for deep frying. The size of the vermicelli can be adjusted according to your preference, but traditionally, they are fine and delicate.
- Heat ghee or oil in a deep pan. Once the oil is hot, carefully drop the rice mixture into the oil, allowing small rice-sized bits to fry until golden brown.
- Remove the fried rice vermicelli from the oil and drain excess oil on a paper towel. Repeat this process with the remaining rice dough.
- Transfer the fried rice and chena pieces into the sugar syrup. Allow them to soak for about 10–15 minutes, during which they will puff up and absorb the syrup, becoming soft and flavorful.
Step 4: Preparing the Jamoons (Nikuti)
- For the jamoons, mix 1 cup of milk powder, 1/2 cup of all-purpose flour (maida), 1/4 teaspoon of cooking soda, 1 tablespoon of ghee, and 2 tablespoons of yogurt in a large mixing bowl. Gradually add water and knead into a firm, smooth dough. Let the dough rest for about 5–10 minutes.
- After resting, shape the dough into small, round balls (jamoons).
- In the same oil used for frying the rice mixture, heat the oil for deep frying the jamoons. Add a few balls at a time and fry them on medium heat until they turn golden brown. Remove and drain the excess oil on paper towels.
Step 5: Soaking the Jamoons
- For the sugar syrup to soak the jamoons, place 1 cup of sugar and 1 cup of water in a separate pan and bring to a boil.
- Once the sugar dissolves and the syrup begins to thicken, reduce the heat to medium. You want the syrup to remain light and not too sticky.
- Add the fried jamoons to the hot syrup and allow them to soak for 5–10 minutes, during which they will puff up slightly and absorb the syrup, becoming soft and juicy.
Step 6: Assembling the Bengali Sita Bhog
- Once the jamoons have soaked, remove them from the syrup and gently drain.
- Add the soaked jamoons to the sweet rice vermicelli mixture that has absorbed the syrup. Stir gently to combine.
- Transfer the mixture to a serving bowl and garnish with sultana raisins and pistachios for added crunch and flavor.
- Serve the Bengali Sita Bhog as a luxurious dessert. It pairs beautifully with Mishti Doi (sweetened yogurt), making for a truly authentic Bengali sweet experience.
Serving Suggestions:
Serve Bengali Sita Bhog after a traditional Bengali meal of Luchi (deep-fried flatbread) paired with Aloo Parwal Sabzi (a spiced potato and parwal dish). This dessert can be enjoyed during festivals, special occasions, or as a delightful end to a hearty meal. The combination of the syrup-soaked rice, aromatic spices, and fried jamoons creates a rich, unforgettable treat.
Nutritional Information (per serving):
- Calories: 350–400 kcal (approx.)
- Carbohydrates: 55g
- Proteins: 6g
- Fats: 14g
- Sugar: 30g
The Bengali Sita Bhog is a sweet and indulgent dessert, best enjoyed in moderation. Its richness and fragrant spices make it a perfect treat for any special occasion or festive celebration.
Enjoy this deliciously rich Bengali dessert, and take a sweet journey into the heart of Bengali culinary traditions!
