Ingredients with Measurements:
- 1 cup of Sitabhog flour
- 1/2 cup of ghee
- 1/2 cup of sugar
- 1/2 cup of almonds, chopped
- 1/4 cup of water
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Wooden spoon
- Serving dish
Step-by-step instructions:
- In a mixing bowl, add Sitabhog flour and ghee. Mix well until it forms a crumbly texture.
- Add water gradually and knead the dough until it becomes smooth.
- Divide the dough into small balls and flatten them into discs.
- Heat a non-stick pan over medium heat and place the discs on it.
- Cook until both sides are golden brown.
- In another pan, add sugar and water. Cook until the sugar dissolves and forms a syrup.
- Dip the Sitabhog discs in the syrup and place them on a serving dish.
- Garnish with chopped almonds and drizzle ghee over it.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 40g
- Protein: 5g
Substitutions for ingredients:
- Clarified butter can be used instead of ghee.
- Cashews or pistachios can be used instead of almonds.
Variations:
- Sitabhog can be flavored with cardamom or saffron.
- Instead of almonds, raisins or coconut flakes can be used as a garnish.
Tips and tricks:
- Knead the dough well to avoid cracks while cooking.
- Use a non-stick pan to prevent sticking.
- Dip the Sitabhog discs in the syrup while they are still warm to absorb the syrup well.
Storage instructions:
- Sitabhog can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Sitabhog can be reheated in a microwave or oven for a few seconds before serving.
Presentation ideas:
- Serve Sitabhog on a traditional Indian plate or bowl.
- Drizzle some extra ghee on top for a glossy finish.
Garnishes:
- Chopped almonds, cashews, pistachios, raisins, or coconut flakes.
Pairings:
- Serve Sitabhog with a cup of hot tea or coffee.
Suggested side dishes:
- Sitabhog can be served as a dessert on its own.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the Sitabhog discs are cracking while cooking, knead the dough again and add a little more ghee.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils before cooking.
Food history:
- Sitabhog is a traditional Bengali sweet dish that originated in West Bengal, India.
Flavor profiles:
- Sitabhog has a sweet and nutty flavor with a hint of ghee.
Serving suggestions:
- Serve Sitabhog as a dessert after a traditional Indian meal.
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Region: Indian