Ingredients with Measurements:
- 1 cup of Basmati rice
- 1 cup of sugar
- 1 cup of water
- 1 cup of mawa (dried milk)
- 1/2 cup of ghee (clarified butter)
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of saffron strands
- 1/4 cup of sliced almonds
- 1/4 cup of sliced pistachios
Special equipment needed:
- Pressure cooker
- Large mixing bowl
- Non-stick pan
Step-by-step instructions:
1. Wash the rice and soak it in water for 30 minutes.
2. Drain the water and grind the rice to a fine powder.
3. In a pressure cooker, add 1 cup of water and 1 cup of sugar. Cook until the sugar dissolves and the syrup thickens.
4. Add the rice powder to the syrup and mix well.
5. Add 1/2 cup of ghee and mix well.
6. Add 1/4 teaspoon of cardamom powder and saffron strands to the mixture.
7. Close the pressure cooker and cook on high heat for 2 whistles.
8. Turn off the heat and let the pressure release naturally.
9. Open the pressure cooker and add 1 cup of mawa to the mixture.
10. Mix well until the mawa is completely melted.
11. Transfer the mixture to a non-stick pan and cook on low heat for 5-7 minutes.
12. Add sliced almonds and pistachios to the mixture and mix well.
13. Turn off the heat and let the mixture cool down.
14. Once cooled, shape the mixture into small balls or any desired shape.
- Time:
Preparation time: 45 minutes
- Cooking time: 25 minutes
5. Temperature:
- High heat for pressure cooking
- Low heat for cooking in a non-stick pan
Serving size:
- Makes 12-15 small balls
Nutritional information:
- Calories: 250 per serving
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g
Substitutions for ingredients:
- Mawa can be substituted with condensed milk.
- Saffron strands can be substituted with turmeric powder.
Variations:
- Sitabhog can be made with jaggery instead of sugar.
- The nuts used can be varied according to preference.
Tips and tricks:
- Make sure to cook the mixture on low heat to prevent burning.
- Use a non-stick pan to prevent sticking.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Microwave the sitabhog for 10-15 seconds before serving.
Presentation ideas:
- Serve the sitabhog on a platter with a garnish of sliced almonds and pistachios.
Garnishes:
- Sliced almonds and pistachios
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture is too dry, add a tablespoon of milk to moisten it.
Food safety advice:
- Make sure to cook the rice mixture thoroughly to prevent any foodborne illnesses.
Food history:
- Sitabhog is a traditional Bengali sweet that originated in the town of Burdwan in West Bengal, India.
Flavor profiles:
- Sweet, nutty, and aromatic with hints of cardamom and saffron.
Serving suggestions:
- Serve as a dessert after a meal or as a snack.
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Region: Indian