Sita-Bhog Recipe
Ingredients
1 cup aromatic rice flour
4 tbsp ghee
1/2 cup grated cottage cheese
6 cups water
10 saffron strands
1/2 cup milk
3 green cardamom
Method
In a mixing bowl, add rice powder, 2 tbsp ghee, grated cottage cheese and mix well to form a smooth dough. Cover with a lid and keep aside for half an hour. in another pan add water, green cardamom and sugar, put it into the oven. Heat until it becomes a light syrup. Soak saffron in warm milk. Now with a perforated ladle, prepare the dough to be strained like vermicelli into the pan.
Keep in the refrigerator to set for 15 minutes. Fry for 2 minutes and then put fried vermicelli into the syrup. Keep 10-15 minutes and spread on the tray to let it cool. Sprinkle saffron milk over rice vermicelli to add more flavour and colour.
Gulabjamuns (Nikuti)
Ingredients
1/2 cup milk powder
1 tbsp flour
2 pinch soda bicarbonate
3 tbsp ghee
1 tbsp cardamom powder
Curd, as required
4 cups sugar syrup
Method
In a pan, take water and sugar and put it into the oven. Heat until it makes a light syrup. In a bowl add milk powder, flour, green cardamom powder, soda, ghee, and curd to taste to make a dough. Now heat ghee in a pan make small 11-16 small gulabjamuns and fry until golden brown in colour. Put into the hot sugar syrup. Now mix rice vermicelli and Nikuti together. Serve on any auspicious occasion.
Ingredients
1 cup aromatic rice flour
4 tbsp ghee
1/2 cup grated cottage cheese
6 cups water
10 saffron strands
1/2 cup milk
3 green cardamom
Method
In a mixing bowl, add rice powder, 2 tbsp ghee, grated cottage cheese and mix well to form a smooth dough. Cover with a lid and keep aside for half an hour. in another pan add water, green cardamom and sugar, put it into the oven. Heat until it becomes a light syrup. Soak saffron in warm milk. Now with a perforated ladle, prepare the dough to be strained like vermicelli into the pan.
Keep in the refrigerator to set for 15 minutes. Fry for 2 minutes and then put fried vermicelli into the syrup. Keep 10-15 minutes and spread on the tray to let it cool. Sprinkle saffron milk over rice vermicelli to add more flavour and colour.
Gulabjamuns (Nikuti)
Ingredients
1/2 cup milk powder
1 tbsp flour2 pinch soda bicarbonate
3 tbsp ghee
1 tbsp cardamom powder
Curd, as required
4 cups sugar syrup
Method
In a pan, take water and sugar and put it into the oven. Heat until it makes a light syrup. In a bowl add milk powder, flour, green cardamom powder, soda, ghee, and curd to taste to make a dough. Now heat ghee in a pan make small 11-16 small gulabjamuns and fry until golden brown in colour. Put into the hot sugar syrup. Now mix rice vermicelli and Nikuti together. Serve on any auspicious occasion.
Comments
Post a Comment