Bengali Sita Bhog Recipe

Step 1: To begin making the Bengali Sita Bhog, we will first make a rice and chena vermicelli

Step 2: You can either use a wide holed grater or a sev maker to make the vermicelli

Step 3: This fried vermicelli will then be soaked in a sugar syrup

Step 4: Soak 1 cup of the Govind Bhog rice in water for 1 to 2 hours

Step 5: After a couple of hours, drain the water and spread the rice over a kitchen towel and allow it to dry

Step 6: Once dry place the rice in a dry grinder and grind to a fine powder

Step 7: Add the rice powder and chena to a large mixing bowl

Step 8: Knead both of them together adding little milk at a time to make a soft, firm and smooth dough

Step 9: Cover and allow the dough to rest for a few minutes till we get the sugar syrup ready

Step 10: For the sugar syrup, place the sugar along with 1 cup of water and bring it to a boil

Step 11: Once the sugar comes to a boil, turn the heat to low and simmer to make a sticky syrup

Step 12: When you touch the syrup between your fingers, it should feel sticky and slightly stringy

Step 13: Once the sugar syrup is ready, add the cardamom powder and the saffron to it and allow it to rest

Step 14: We will now deep fry the rice mixture by making it either into oblong shape by running it through a grater or a sev maker

Step 15: The size of the rice vermicelli is purely your preference

Step 16: Heat oil for deep frying

Step 17: Once the oil is heated, place the rice and chena mixture through a grater and grate it into the hot oil

Step 18: You will notice small rice size bits drop out into the oil

Step 19: Deep fry on medium heat till the Bhog turns golden brown in color

Step 20: Drain out the excess oil and proceed the same way with the remaining rice mixture

Step 21: Add the raisins and the fried rice and chena into the sugar syrup

Step 22: Allow it to soak well in the syrup for about 10 to 15 minutes

Step 23: You will notice the rice and chena vermicelli starts to puff up and turn soft

Step 24: Once it is soaked, spread it on a plate and allow the grains of sugar coated rice to cool

Step 25: In the next step we will make the Nikhuti (the jamoon balls)

Step 26: In a large mixing bowl add milk powder, maida, soda, ghee and yogurt and mix them all together

Step 27: Add little water at a time and knead to make a firm and smooth dough

Step 28: Allow the dough to test for about 5 to 10 minutes

Step 29: After 10 minutes, shape them into small tiny jamoons (balls)

Step 30: In the same oil we deep fried the rice vermicelli, heat that oil and add a few jamoons at a time and deep fry until golden brown in color

Step 31: Once fried, keep them aside

Step 32: The next step is to soak these jamoons in a sugar syrup

Step 33: To make the sugar syrup in another pan add water and sugar and bring it to boil

Step 34: Once it comes to a boil, turn the heat to medium and make a light syrup

Step 35: This syrup does not have to be very sticky

Step 36: Once the syrup is ready, place the small jamoon balls into the hot syrup and allow it to soak and become soft

Step 37: These Nikhuti's will puff up a little

Step 38: Once soaked drain from the syrup and add it to the rice vermicelli we made

Step 39: Transfer it to a serving bowl, garnish it with pistachios

Step 40: Serve the Bengali Sita Bhog along with Mishti Doi as desserts after a meal of Bengali Luchi and Aloo Parwal Sabzi