Sitavhogh sweets recipe & it’s history
Sitavhogh sweets recipe from Bengali cuisine. It is a most famous sweets in Bengali cuisine. This sweet first makes was 1904.
Sitavhogh sweets recipe history
Sitavhogh is a well-known sweet or confectionery in Bengali cuisine. It’s looks like as rice.
According to Wikipedia, In 1904,George Nathaniel Curzon traveled to Burdwan to give the Maharaja title to Vijaychand Mahtab, who was the Land Lord of Bardhaman. Vijaychand Mahitab wants it memorable, so he called Bhairav chandra Nag , who was sweet producer of Burdwan. Vijaychand Mahitab request to Bhairav chandra Nag to makes a special sweets.
Bhairav chandra Nag makes the famous Sitavhogh and Mihidaana of Burdwan. Mihidaana is the other famous sweets of Burdwan.
Historically known, Curzon was so much surprised and fascinate of eating Sitavhogh. So as a result he declared the Sitavhogh sweets is mandatory to serve all government function.
Basmati rice 1/2 kg (soak for half an hour)
Sugar 3 cups
Raisins 1/2 cup
Orange juice 1 cup
Mango jell 1/2 cup
Pantoya sweets 250 grams
Saffron color 1/2 teaspoon
Ghee or butter oil 1 cup
Milk (powder) 2 tablespoons
Pistachio like to taste
Cashew nuts as your choice
Meowa 1/2 cup ( makes from two tablespoons of powdered milk, ghee half teaspoon, sugar 1 tabspoon and half tablespoon of rose water. Mix all in all together)
- Take some water. Heat well.
- When the water is boiling than add 2 tablespoons of ghee and a pinch of saffron color.
- Cook rice from the soaked rice.
- Drain the water of boiled rice.
- Now in a big containers, add rice, sugar, cardamom, cinnamon, cloves, powder milk, mango jell, hot ghee.
- Now should be kept on low flame for an hour.
- Containers should be kept on a pan.
- Two or three times will have up down to be lighted hand.
- Now add the nuts, raisins, and meowa and remove from heat.
- Add pantoya for garnishing.
See Bangladeshi sweets recipe
Courtesy :Daisy’s Notebook & Cuisine Gallery
Translated By: Anjuman Ara