Indian Festive Sweet Rice and Jamun Bhog Recipe: A Delicious Bengali Delight for Your Special Occasion
Celebrate this Diwali and other festive occasions with an aromatic, colorful, and indulgent dessert that embodies the true essence of Bengali tradition. The Indian Festive Sweet Rice and Jamun Bhog is a delightful twist on the traditional Sita Bhog, often found in the sweet shops of Kolkata. This combination of fragrant sweet rice and melt-in-your-mouth mini jamuns, drenched in syrup, offers a perfect balance of sweetness and flavor. Whether you’re preparing for a grand festive dinner or looking to indulge in a homemade treat, this recipe will add warmth, love, and flavor to your celebration.
Cuisine: Bengali
Course: Dessert
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 60 minutes
Servings: 6-8
Ingredients:
Sweet Rice:
| Ingredient | Quantity |
|---|---|
| Govind Bhog Rice | 1/2 cup |
| Sugar | 1 cup |
| Water | 1 1/2 cups |
| Rose water | A few drops |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Bay leaf (Tej Patta) | 2 leaves |
| Ghee | 2 teaspoons |
| Saffron strands | A few (for garnish) |
Mini Jamun:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 200 grams |
| All Purpose Flour (Maida) | 3 tablespoons |
| Caster Sugar | 3 tablespoons |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Ghee | 3 tablespoons |
| Saffron strands | A few |
Sugar Syrup:
| Ingredient | Quantity |
|---|---|
| Sugar | 1 cup |
| Water | 1 1/2 cups |
Instructions:
Step 1: Prepare the Sweet Rice
-
Wash and Soak the Rice: Begin by thoroughly washing the Govind Bhog rice under cold water and then soak it in water for about 10 minutes. This helps the rice absorb water and cook evenly.
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Cook the Rice: In a large, heavy-bottomed saucepan, heat ghee over medium heat. Add the soaked rice and sautรฉ for a few minutes to lightly fry the rice and coat it with ghee. Then add cardamom powder and bay leaves for aromatic flavor.
-
Add Water and Sugar: Pour in the water, a few drops of rose water, and the sugar. Stir gently and bring the mixture to a simmer. Let the rice cook over a low flame until itโs tender and all the water has been absorbed. Be sure to keep an eye on it so the rice doesnโt burn.
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Garnish and Cool: Once the rice is cooked, spread it out on a plate and let it cool. Drain any excess water if present, and then sprinkle saffron strands on top for an added pop of color and fragrance. Set aside.
Step 2: Make the Sugar Syrup
- In a separate small saucepan, add sugar and water. Bring the mixture to a boil and let it simmer for a few minutes until it thickens slightly into a syrupy consistency. Once ready, remove from heat and set aside.
Step 3: Prepare the Mini Jamuns
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Mash the Paneer: Take a large plate or bowl, and begin mashing the paneer (homemade cottage cheese) with your hands until it becomes smooth.
-
Mix the Ingredients: Add caster sugar, cardamom powder, saffron strands, and all-purpose flour (maida) to the mashed paneer. Continue mixing until the dough is smooth and forms a soft, non-sticky consistency. If necessary, add a little more flour to achieve the right texture.
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Shape the Jamuns: Now, take small portions of the mixture and roll them into mini oval-shaped balls or “jamuns”. The size should be small enough to cook through evenly without becoming overly dense.
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Fry the Jamuns: Heat ghee in a frying pan over medium heat. Carefully drop the shaped jamuns into the hot ghee, frying them in batches. Fry until they turn a rich golden brown, turning them gently to ensure even cooking. Remove the jamuns from the ghee and place them directly into the hot sugar syrup to soak.
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Let the jamuns rest in the syrup for about 15 minutes. This helps them absorb the sweet syrup, making them tender and flavorful.
Step 4: Serve the Festive Sweet Rice and Jamun Bhog
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Assemble the Dish: Once the sweet rice has cooled and the jamuns have soaked in the sugar syrup, itโs time to serve. Arrange the sweet rice on a serving platter and garnish with the soaked mini jamuns on top. The golden, syrupy jamuns perfectly complement the fragrant, saffron-laced rice.
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Optional: For added flavor, you can garnish the rice with a few more saffron strands and a sprinkle of crushed cardamom powder.
Serving Suggestions:
- Serve this delectable Indian Festive Sweet Rice and Jamun Bhog alongside Matar Ki Puri (green peas-stuffed fried bread) and Kasuri Methi Aur Aloo Rasedar (spicy methi and potato curry) for a complete Bengali-style festive meal.
Tips:
- Customize the sweetness: If you prefer your sweets less sweet, adjust the sugar quantity in both the rice and syrup to taste.
- Authentic touch: To add an authentic touch, you can use Govind Bhog rice, a variety traditionally used in Bengali sweets for its aromatic flavor.
This Indian Festive Sweet Rice and Jamun Bhog recipe is sure to bring a traditional, festive spirit to your table. The rich saffron-infused sweet rice paired with warm, syrup-soaked mini jamuns is a dessert that will transport you to the bustling streets of Kolkata, making it the perfect treat for Diwali or any special occasion.
