Ingredients with Measurements:
- 1 cup of Basmati rice
- 1 cup of sugar
- 1 cup of water
- 1 cup of milk
- 1/2 cup of ghee
- 1/2 teaspoon of cardamom powder
- A pinch of saffron
Special equipment needed:
- A heavy-bottomed pan
- A large mixing bowl
- A strainer
- A serving dish
Step-by-step instructions:
1. Rinse the Basmati rice thoroughly and soak it in water for 30 minutes.
2. Drain the water and spread the rice on a clean cloth to dry for 10 minutes.
3. Grind the rice into a coarse powder using a mixer grinder.
4. Heat the ghee in a heavy-bottomed pan and add the rice powder to it.
5. Roast the rice powder on low heat for 10-12 minutes until it turns golden brown.
6. Add the milk to the pan and stir continuously to avoid lumps.
7. Add the sugar and stir until it dissolves completely.
8. Add the water and stir well.
9. Add the cardamom powder and saffron and mix well.
10. Cover the pan and cook on low heat for 10-12 minutes until the mixture thickens and leaves the sides of the pan.
11. Remove from heat and let it cool for 5 minutes.
12. Grease a serving dish with ghee and transfer the mixture to it.
13. Press the mixture gently with a spatula to even out the surface.
14. Cut into diamond-shaped pieces and serve.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 50g
Protein: 3g
Substitutions for ingredients:
- You can use clarified butter instead of ghee.
- You can use brown sugar instead of white sugar.
Variations:
- You can add chopped nuts like almonds, cashews, and pistachios for a crunchy texture.
- You can add rose water or kewra water for a floral aroma.
Tips and tricks:
- Make sure to roast the rice powder well to avoid a raw taste.
- Stir continuously while adding milk to avoid lumps.
- Use a heavy-bottomed pan to avoid burning the mixture.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave for 30 seconds or steam for 5 minutes before serving.
Presentation ideas:
Arrange the diamond-shaped pieces on a serving platter and garnish with chopped nuts.
Garnishes:
Chopped nuts like almonds, cashews, and pistachios.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruits like mangoes or strawberries.
Troubleshooting advice:
- If the mixture is too dry, add a little more milk.
- If the mixture is too wet, cook for a few more minutes until it thickens.
Food safety advice:
Make sure to use clean utensils and wash your hands before preparing the dish.
Food history:
Sitabhog is a traditional Bengali sweet dish that originated in the town of Burdwan in West Bengal, India.
Flavor profiles:
The dish has a sweet and aromatic flavor with a hint of cardamom and saffron.
Serving suggestions:
Serve as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian