SITA BHOG

Soak 1 cup of Govind Bhog rice in water for 1 to 2 hour. Drain and spread over a kitchen tower and keep under the fan to make it completely dry. Then you can put the rice in a dry grinder and grind to a fine powder.

Boil 1 and ½ liter of milk in a large pan. When it starts to boil. lower the heat and add 1 to 2 tbsp of vinegar to it. Turn off the heat. Start stirring the milk, you will see that the milk has started to curdle.

If needed you may put one more tsp of vinegar to completely curdle the milk. When you see a greenish colour whey, then pour this over a strainer lined with cheese cloth to drain out the water. Let it cool.

Take the cheese in a big bowl and add rice powder .Mix it well. Keep kneading. If it feels rather hard, add a bit of milk into it and knead again. Make the dough soft & elastic.

In another bowl put the sugar and water and let it boil. Make a thick syrup; Put the rest of the cardamom powder to it and the saffron for color and flavour.

Fry the raisins slightly in 1 tsp full of oil and keep aside. Now put the pan on flame. Pour oil and heat it. In a sieve, put one ball of cheese and press it so that tiny, oblong, rice-like bits of cheese drops into the oil.

Deep fry till a light brown colour. Take them out and keep aside. Add the fried Raisins and the cheese drops in the sugar syrup. Mix it well. Let it be soaked in the syrup from 10 to 15 minutes and then spread it on a plate to cool.

Nikhuti: In a Mixing Bowl add Milk powder, Maida, Soda-Bicarbonate,1 1/2 tsp ghee and curd as Much required to make a dough. Heat ghee in a deep frying pan.Make small 15-20 oval shapes and fry until golden brown in color.

In another pan add water and sugar and put it to boil, Heat until it make a light syrup.. Put these small balls into the hot syrup. Let it cool and then you can mix these Nikhutis in the Cheese grains prepared earlier.

Serve along with some grated Pistachios on top.