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Sitabhog is a traditional Indian sweet that embodies the rich confectionery heritage of the subcontinent. This beloved dessert is a family favorite at festivals, weddings, and celebrations.
Rinse basmati rice thoroughly and soak in water for 30 minutes; drain well. Grind soaked rice into a coarse, sand-like texture.
In a mixing bowl, combine the ground rice with paneer and 2 tablespoons of all-purpose flour. Knead gently until mixture forms soft, small grains resembling tiny noodles.
Heat 2 tablespoons of ghee in a heavy-bottomed pan on medium heat. Add the rice-paneer grains and gently stir-fry until they become aromatic but do not brown, about 6–8 minutes.
In a separate saucepan, bring milk to a gentle simmer and add the sautéed rice-paneer grains. Cook, stirring frequently, until grains soften and milk is mostly absorbed (about 12–15 minutes).
Prepare the sugar syrup by combining sugar with 2 cups water in another pan. Boil until you reach a one-string consistency (about 8–10 minutes on medium). Add saffron, cardamom powder, and rose water.
Transfer the cooked grain mixture into the hot sugar syrup. Simmer over low heat for 10 minutes, stirring gently to prevent sticking or overcooking.
Heat the remaining 1 tablespoon of ghee in a small pan, lightly roast the mixed nuts, then sprinkle over the sitabhog before serving. Let cool to warm or room temperature before plating for best texture.
