Ingredients with Measurements:
- 1 cup Sitabhog rice flour
- 1 cup paneer, crumbled
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup ghee
- 1/4 cup milk
- 1/4 tsp cardamom powder
- A pinch of saffron strands
- Chopped nuts for garnish
Special equipment needed:
- Steamer
- Mixing bowl
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, combine the Sitabhog rice flour, ghee, and milk. Mix well to form a smooth dough.
2. Divide the dough into small balls and flatten them into discs.
3. In a steamer, steam the discs for 10-12 minutes until cooked.
4. In a saucepan, combine the sugar, water, and saffron strands. Cook over low heat until the sugar dissolves.
5. Add the crumbled paneer to the sugar syrup and cook for 5-7 minutes until the paneer is soft and well-coated with the syrup.
6. Add the cardamom powder to the paneer mixture and mix well.
7. Serve the steamed Sitabhog discs topped with the paneer mixture.
8. Garnish with chopped nuts.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Steaming temperature: 100°C
Cooking temperature: Low heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 40g
Protein: 8g
Substitutions for ingredients:
- Sitabhog rice flour can be substituted with regular rice flour.
- Paneer can be substituted with tofu or ricotta cheese.
- Ghee can be substituted with butter or oil.
- Saffron strands can be substituted with turmeric powder.
Variations:
- Add chopped fruits like mango or pineapple to the paneer mixture for a fruity twist.
- Add rose water or kewra water to the sugar syrup for a floral flavor.
- Add a pinch of nutmeg powder to the paneer mixture for a warm and spicy flavor.
Tips and tricks:
- Make sure the Sitabhog discs are evenly flattened to ensure even cooking.
- Keep the paneer mixture warm until serving to prevent it from hardening.
- Use fresh saffron strands for the best flavor.
Storage instructions:
Store the leftover Sitabhog with paneer in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the Sitabhog with paneer in the microwave or steamer until warm.
Presentation ideas:
Serve the Sitabhog with paneer on a decorative plate with a sprinkle of chopped nuts and saffron strands.
Garnishes:
Chopped nuts and saffron strands make great garnishes for this dish.
Pairings:
This dish pairs well with a cup of hot chai or coffee.
Suggested side dishes:
Serve this dish as a dessert after a meal of spicy Indian curries and rice.
Troubleshooting advice:
- If the Sitabhog discs are too dry, add a little more milk to the dough.
- If the paneer mixture is too sweet, add a squeeze of lemon juice to balance the flavors.
Food safety advice:
Make sure to cook the Sitabhog discs and paneer mixture thoroughly to prevent any foodborne illnesses.
Food history:
Sitabhog is a traditional Bengali sweet made with rice flour and ghee. Paneer is a popular Indian cheese made from milk.
Flavor profiles:
This dish has a sweet and creamy flavor with hints of cardamom and saffron.
Serving suggestions:
Serve this dish as a dessert after a meal of spicy Indian curries and rice.
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Region: Indian