Sitabhog

At first glance, Sitabhog may look like white pulao garnished with tiny brown sweets. But one spoonful reveals its true identity—a traditional Bengali delicacy made with fresh chhana and fine rice flour.

There are several interpretations of the origin of its name. One theory links it to the traditional ‘Sitashal’ variety of rice, while another popular legend associates it with Sita from the epic Ramayana. However, these interpretations are part of folklore and are not equally established as historical facts.

The popularity of Sitabhog is closely connected with the royal family of Burdwan, the sweet-making traditions of the Nag family, and Lord Curzon's visit to Burdwan in 1904. Traditionally served alongside Mihidana, Sitabhog represents both the exquisite flavours and the fascinating culinary heritage of Bengal's sweet-making tradition.

Ingredients

• Soft chhana (fresh cottage cheese) – 1 cup

• Fine rice flour – ¼ cup, plus a little extra if required

• Milk – 1–2 tbsp

• Sugar – 1 cup

• Water – 1 cup

• Green cardamom – 2

• Prepared small Nikuti sweets – 8–10

• Shalimar's Sunflower Oil – For deep-frying

  
  

Method

1. Prepare the dough: Knead the chhana until smooth and lump-free. Add the fine rice flour and mix well. Gradually add the milk to make a soft dough that can easily pass through a perforated ladle. Add a little extra rice flour if needed to achieve the right consistency.

2. Prepare the sugar syrup: Combine the sugar, water, and cardamom in a pan. Bring to a boil and simmer until the syrup becomes lightly sticky.

3. Shape the Sitabhog: Heat Shalimar's Sunflower Oil in a kadai over medium heat. Hold a suitable perforated ladle over the oil and press the dough through the holes, allowing small rice-shaped strands to fall directly into the oil.

4. Fry gently: Fry the tiny pieces until cooked, taking care not to let them change colour. Remove them from the oil and drain the excess oil.

5. Soak in syrup: Transfer the fried pieces into the warm sugar syrup and let them soak for a few minutes.

6. Finish and serve: Drain the excess syrup and gently mix in the prepared Nikuti sweets. Serve Sitabhog as a delightful addition to your festive Bengali sweets platter.