Bengali Sita Bhog Recipe
A Delightful Bengali Dessert
Bengali Sita Bhog is an irresistible traditional Bengali dessert that is perfect for any festive occasion or a sweet craving. The dish consists of delicate vermicelli-like rice, soaked in a fragrant sugar syrup, and combined with homemade cottage cheese (paneer), crispy fried dough balls (Nikhuti), and aromatic saffron and cardamom flavors. Served with a generous topping of pistachios, it’s an indulgent treat that perfectly complements a hearty meal of Bengali Luchi and Aloo Parwal Sabzi.
Ingredients for Bengali Sita Bhog
| Ingredient | Quantity |
|---|---|
| Govind Bhog Rice | 1 cup |
| Paneer (Homemade Cottage Cheese) | 1 cup, crumbled |
| Cardamom Powder (Elaichi) | 1 tsp |
| Raisins | 1 tbsp |
| Pistachios | 1 tbsp |
| Saffron Strands | A few strands |
| Sugar | 1 cup |
| Ghee or Oil (for frying) | As required |
| Milk Powder | 1 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Cooking Soda | 1/4 tsp |
| Ghee | 1 tbsp |
| Curd (Dahi / Yogurt) | 2 tbsp |
| Sugar | 1 cup |
| Cardamom Powder (Elaichi) | 1 tsp |
Preparation Time: 120 minutes
Cooking Time: 70 minutes
Total Time: 190 minutes
Servings: 4
Cuisine: Bengali
Course: Dessert
Diet: Vegetarian
Instructions to Make Bengali Sita Bhog
Step 1: Prepare the Rice and Chena (Cottage Cheese) Vermicelli
-
Soak the Rice: Start by soaking 1 cup of Govind Bhog rice in water for about 1 to 2 hours. This will soften the rice and prepare it for grinding.
-
Dry the Rice: After soaking, drain the water and spread the rice over a kitchen towel. Allow it to dry completely.
-
Grind the Rice: Once the rice is dry, grind it in a dry grinder into a fine powder. Set this aside.
-
Make the Dough: In a large mixing bowl, combine the rice powder with crumbled paneer (homemade cottage cheese). Gradually add milk to knead the mixture into a smooth, soft, and firm dough. Cover the dough and let it rest for a few minutes.
Step 2: Prepare the Sugar Syrup
-
Make the Syrup: In a separate saucepan, add 1 cup of sugar and 1 cup of water. Bring it to a boil over medium heat. Once the sugar dissolves, reduce the heat and let the syrup simmer until it becomes slightly sticky. When you touch the syrup, it should feel sticky and slightly stringy between your fingers.
-
Flavor the Syrup: Once the syrup reaches the desired consistency, add cardamom powder and saffron strands to the syrup, stirring well to infuse the flavors. Let it rest.
Step 3: Fry the Rice Vermicelli
-
Prepare for Frying: Heat ghee or oil in a deep frying pan. While the oil is heating, shape the rice and paneer dough into small, long pieces using a wide-holed grater or a sev maker. The size of the rice vermicelli can be customized to your preference.
-
Fry the Vermicelli: Once the oil is hot, carefully drop the rice and chena vermicelli into the oil. Fry on medium heat until golden brown in color. This will take a few minutes.
-
Drain the Excess Oil: Once fried, remove the vermicelli from the oil and place them on a paper towel to drain any excess oil. Continue the process with the remaining mixture.
-
Soak the Fried Vermicelli in Sugar Syrup: Place the fried rice vermicelli into the prepared sugar syrup. Add raisins and let it soak for 10 to 15 minutes. You will notice the vermicelli puffing up and becoming soft as it absorbs the syrup.
Step 4: Prepare the Nikhuti (Fried Dough Balls)
-
Make the Dough for Nikhuti: In a mixing bowl, combine milk powder, maida (all-purpose flour), cooking soda, ghee, and curd (yogurt). Add a little water at a time and knead the mixture into a smooth and firm dough. Let the dough rest for about 5 to 10 minutes.
-
Shape the Dough: After resting, shape the dough into small balls, called Nikhuti (or jamoon balls), which are traditionally small and round.
-
Fry the Nikhuti: Heat the oil used for frying the rice vermicelli. Add a few dough balls at a time and deep fry until they turn golden brown in color. Once fried, remove them from the oil and set them aside.
Step 5: Soak the Nikhuti in Sugar Syrup
-
Make a Lighter Syrup: In a separate saucepan, add water and sugar and bring to a boil. Reduce the heat to medium and cook until it forms a light syrup. This syrup should not be as thick as the one used for the rice vermicelli.
-
Soak the Nikhuti: Once the syrup is ready, place the fried Nikhuti into the syrup and allow them to soak for a few minutes. The Nikhuti will puff up a little and soften as they absorb the syrup.
-
Drain the Excess Syrup: Once soaked, remove the Nikhuti from the syrup and set aside.
Step 6: Combine the Components
-
Mix the Nikhuti and Rice Vermicelli: Take the soaked rice vermicelli and Nikhuti and gently combine them in a large bowl.
-
Garnish and Serve: Transfer the Bengali Sita Bhog mixture to a serving dish. Garnish with pistachios and serve chilled or at room temperature.
Serving Suggestions
- Serve Bengali Sita Bhog as a decadent dessert after a traditional Bengali meal, especially alongside Mishti Doi (sweetened yogurt).
- This dish pairs beautifully with a meal of Bengali Luchi (fried bread) and Aloo Parwal Sabzi (spicy potato and parwal curry).
Enjoy the rich flavors of this traditional Bengali treat and indulge in a sweet, aromatic, and delightful culinary experience!
