Sita Bhog: The Favourite Dessert Of Goddess Sita

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Sitabhog, that has captured the fancies of millions, is a sweet with historical importance. Princess of Mithila and Lord Rama's wife Sita, was known to be very fond of this sweet dish and hence it was named after her. It is very popular in Bengal, and gourmets love to consume this dessert after a hearty Bengali meal.

Viceroy Lord Curzon visited Burdwan in 1900s to award the title of Maharaja to the zamindar of Burdwan. The King, out of gratitude, called his chef Chandra Nag to prepare something super delicious for Lord Curzon, as a response to which Nag prepared the combination of Mihidana and Sitabhog. Needless to say Curzon was floored and was all praises for Nag and confessed that he had never tasted anything like Mihidana and Sitabhog all his life.

The Bengali Sita Bhog is a sweet rice dish that comes packed with mini Jamoons. It originated from Burdwan, West Bengal. The Sita Bhog, although not very much known to the wider public at large, throughout the nation, it is very popular within Bengal. Sitabhog was actually made from Sitashol rice but they prepare it from Govindbhog these days because it is easier to get. SIta Bhog had attracted the attention of Europeans for a long time, as it looked like a sweet vermicelli or pulao.

The color of Sitabhog is pure white and it was sold along with Mihidana which is its distant cousin in terms of taste and looks. But now Sita bhog is sold separately. Govind bhog means offering to Govinda and it befits him because it has a sweet aroma that smells like butter and flowers.

Gobindobhog rice when cooked, comes across as a complete surprise, that stands apart from the rest. It is short-grained, white, aromatic, and sticky with a sweet buttery flavor. A preparation from Govinda rice was offered to Lord Govinda and hence it became popular as 'Gobindobhog' rice in Bengal.
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How To Prepare Sita Bhog

In Bengal it is prepared with GovindBhog but in other parts of India it is prepared with Basmati rice. Fresh Soft Cottage cheese and Gobind Bhog rice flour are mixed with ghee and the dough is then made into vermicelli using a sev maker. They are deep fried in ghee. The fried vermicelli is soaked in sugar syrup till they turn soft and then drained out.

Tiny Gulab Jamoons are added to the Sita Bhog to add to the taste. The Jamoons are made out of Govind Bhog rice flour, milk powder, and ghee and then deep fried in ghee. For a few minutes they are soaked into the sugary syrup and then drained out and mixed with the vermicelli. Fried Cashew are also added to give it a richer feel. Since this dessert is extremely difficult to prepare, it is very costly.

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