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Photo of SITA BHOG by Alka Jena at BetterButter


Alka Jena
0 minutes
Prep Time
40 minutes
Cook Time
6 People
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Bengal, like its delectable variants of food, also boasts of a rich sweet tradition. However, despite a wide variety of desserts, the sweet image of Bengal has somehow stayed stuck at Rosogolla, Mishti Doi and Sandesh. Though this sweet is a lesser known sweets in Bengal that somehow remain hidden from the national limelight but are a rage within its territorial boundaries.To a layman it appears as a bowl of sweet white rice accompanied with miniature gulab jaamun pieces, but there’ s more than what meets the eye and definitely the palate.

Recipe Tags

  • Veg
  • Festive
  • West Bengal
  • Dessert

Ingredients Serving: 6

  1. Cheese-3 cups
  2. Rice powder -3/4 cup
  3. Milk- ½ cup for use during kneading
  4. Sugar- 1 cup water-1cup
  5. Green cardamom powder- 1 tsp. Golden Raisins. – 1 tbsp
  6. Green Pistachios- 1tsp Saffron- a pinch
  7. Ghee – for frying
  8. Ingredients for Nikuti: Milk Powder- 1cup
  9. All Purpose Flour or Maida- ½ cup
  10. Soda –a pinch Ghee – 1 ½ tsp and for frying
  11. Curd- 2 tbsp Sugar-1cup
  12. water-1 cup Green cardamom powder- 1 tsp


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve along with some grated Pistachios on top.

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