Ingredients with Measurements:
- 1 cup of Basmati rice
- 1 cup of sugar
- 1/2 cup of ghee
- 1/4 cup of milk
- 1/4 teaspoon of saffron strands
- 1/4 teaspoon of green cardamom powder
- 1/4 cup of sliced almonds
- 1/4 cup of raisins
Special equipment needed:
- Pressure cooker
- Heavy-bottomed pan
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. Rinse the Basmati rice in cold water and soak it for 30 minutes.
2. Drain the rice and add it to a pressure cooker with 2 cups of water. Cook on high heat until the first whistle, then reduce the heat to low and cook for another 5 minutes.
3. Turn off the heat and let the pressure release naturally. Open the lid and fluff the rice with a fork.
4. In a heavy-bottomed pan, heat ghee on medium heat. Add the cooked rice and sauté for 2-3 minutes.
5. Add sugar and milk to the pan and stir until the sugar dissolves.
6. Add saffron strands and cardamom powder to the pan and mix well.
7. Cook the mixture on low heat for 5-7 minutes until the sugar syrup thickens and coats the rice.
8. Turn off the heat and let the mixture cool down for a few minutes.
9. Add sliced almonds and raisins to the mixture and mix well.
10. Transfer the Sitabhog to a serving dish and garnish with more sliced almonds and saffron strands.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for cooking rice and sautéing, low heat for cooking sugar syrup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Total fat: 20g
Saturated fat: 10g
Cholesterol: 40mg
Sodium: 10mg
Total carbohydrates: 55g
Dietary fiber: 1g
Sugar: 40g
Protein: 3g
Substitutions for ingredients:
- You can use any type of rice instead of Basmati rice.
- You can use any type of nuts and dried fruits instead of almonds and raisins.
Variations:
- You can add more saffron strands for a stronger flavor and color.
- You can add rose water or kewra water for a floral aroma.
- You can add khoya or condensed milk for a creamier texture.
Tips and tricks:
- Soaking the rice before cooking helps to make it fluffy and separate.
- Sautéing the rice in ghee before adding the sugar syrup helps to prevent it from sticking to the pan.
- Adding milk to the sugar syrup helps to prevent it from crystallizing.
Storage instructions:
You can store Sitabhog in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can reheat Sitabhog in the microwave or on the stovetop with a little bit of milk or water to prevent it from drying out.
Presentation ideas:
You can serve Sitabhog in a traditional Indian brass or silver bowl for an authentic look.
Garnishes:
You can garnish Sitabhog with more sliced almonds and saffron strands for a beautiful presentation.
Pairings:
Sitabhog goes well with hot tea or coffee.
Suggested side dishes:
You can serve Sitabhog with some fresh fruit or yogurt for a balanced meal.
Troubleshooting advice:
- If the sugar syrup is too thin, cook it for a few more minutes until it thickens.
- If the rice is too dry, add a little bit of milk or water to the pan and mix well.
Food safety advice:
Make sure to store Sitabhog in the refrigerator to prevent bacterial growth.
Food history:
Sitabhog is a traditional Bengali sweet dish that originated in the town of Burdwan in West Bengal, India.
Flavor profiles:
Sitabhog has a sweet and nutty flavor with a hint of saffron and cardamom.
Serving suggestions:
You can serve Sitabhog as a dessert or a sweet snack.
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Region: Indian