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Sita Bhog is a treasured Indian confection that brings sweetness and joy to every celebration. This traditional dessert is lovingly prepared for family festivals, religious occasions, and special moments.
Rinse 1 cup of basmati rice thoroughly under cold water, drain well, and dry it, then grind into a coarse powder.
In a large bowl, combine rice powder, 1 cup paneer, 1 cup chhena, and 2 tbsp all-purpose flour until a smooth, crumbly dough forms.
Heat 2 tbsp ghee in a wide pan over medium heat. Add the dough, stirring continuously, and fry for about 7–8 minutes until the particles turn light golden but not brown—control the heat to prevent burning.
In a separate saucepan, bring 1.5 cups sugar and 2 cups water to a boil, ensuring the syrup reaches a slightly sticky consistency (1-string consistency). Add 1 tsp cardamom powder and saffron strands.
Reduce the heat to low, gently add the fried rice-and-paneer mixture to the sugar syrup, and cook while gently stirring for 5–6 minutes until the syrup is absorbed but the grains remain separate for a light texture.
Turn off the heat, cover, and let it sit for 10 minutes so the flavors meld fully before serving warm or at room temperature.
