ABOUT Sita bhog with Nikhuti RECIPE

This recipe is from burdwan district (West Bengal) where i used to reside. My mum used to tell me stories about the origin of this authentic recipe which is my favourite dish. This is a cheat day recipe and one should forget entirely about health while eating this recipe. :)

Ingredients Serving: 4

Cottage cheese 1 1/2 cups
Rice powder 1 cup
Sugar 3/4 cup + 3/4 cup
Water 1 cup + 1 cup
Oil for frying
Cardamom powder 1 teaspoon
Saffron a pinch
Milk powder 1 cup
Flour 1/2 cup
Baking powder 1/2 teaspoon
Ghee 1 1/2 spoon + and for frying
Curd 2 tablespoon
Food colour 1/2 teaspoon
Cashew nut for decoration

Instructions

TAKE THE COTTAGE CHEESE IN A PLATE
ADD RICE POWDER
KEEP KNEADING. MAKE THE DOUGH SOFT AND ELASTIC
HEAT A KADAI POUR OIL AND HEAT IT
PUT ONE BALL OF CHEESE AND PRESS IT SO THAT TINY RICE LIKE OBLONG BEATS OF CHEESE DROP INTO THE OIL
DEEP FRY TILL LIGHT BROWN COLOUR
TAKE THEM OUT AND KEEP IT ASIDE
MAKE SUGAR SYRUP
ADD CARDAMOM POWDER AND SAFFRON
ADD THE FRIED CHEESE DROPS INTO THE SUGAR SYRUP. MIX IT WELL AND SOAK FOR 10-15 MINS
FOR NIKHUTI (BALLS):- TAKE MILK POWDER IN A PLATE
ADD FLOUR
ADD CARDAMOM AND BAKING SODA
ADD CURD
ADD GHEE
MAKE A DOUGH
PREPARE SMALL BALLS OUT OF IT
DEEP FRY THE BALLS UNTIL GOLDEN BROWN
MAKE A LIGHT CONCENTRATION SUGAR SYRUP
ADD CARDAMOM POWDER
ADD FOOD COLOUR
PUT THE SMALL BALLS
MIX THE NIKHUTI INTO THE CHEESE GRAINS. DECORATE WITH FRIED CASHEW NUTS.

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