To begin making the Bengali Sita Bhog, we will first make a rice and chena vermicelli

You can either use a wide holed grater or a sev maker to make the vermicelli

This fried vermicelli will then be soaked in a sugar syrup

Soak 1 cup of the Govind Bhog rice in water for 1 to 2 hours

After a couple of hours, drain the water and spread the rice over a kitchen towel and allow it to dry

Once dry place the rice in a dry grinder and grind to a fine powder

Add the rice powder and chena to a large mixing bowl

Knead both of them together adding little milk at a time to make a soft, firm and smooth dough

Cover and allow the dough to rest for a few minutes till we get the sugar syrup ready

For the sugar syrup, place the sugar along with 1 cup of water and bring it to a boil

Once the sugar comes to a boil, turn the heat to low and simmer to make a sticky syrup

When you touch the syrup between your fingers, it should feel sticky and slightly stringy

Once the sugar syrup is ready, add the cardamom powder and the saffron to it and allow it to rest

We will now deep fry the rice mixture by making it either into oblong shape by running it through a grater or a sev maker

The size of the rice vermicelli is purely your preference

Heat oil for deep frying

Once the oil is heated, place the rice and chena mixture through a grater and grate it into the hot oil

You will notice small rice size bits drop out into the oil

Deep fry on medium heat till the Bhog turns golden brown in color

Drain out the excess oil and proceed the same way with the remaining rice mixture

Add the raisins and the fried rice and chena into the sugar syrup

Allow it to soak well in the syrup for about 10 to 15 minutes

You will notice the rice and chena vermicelli starts to puff up and turn soft

Once it is soaked, spread it on a plate and allow the grains of sugar coated rice to cool

In the next step we will make the Nikhuti (the jamoon balls)

In a large mixing bowl add milk powder, maida, soda, ghee and yogurt and mix them all together

Add little water at a time and knead to make a firm and smooth dough

Allow the dough to test for about 5 to 10 minutes

After 10 minutes, shape them into small tiny jamoons (balls)

In the same oil we deep fried the rice vermicelli, heat that oil and add a few jamoons at a time and deep fry until golden brown in color

Once fried, keep them aside

The next step is to soak these jamoons in a sugar syrup

To make the sugar syrup in another pan add water and sugar and bring it to boil

Once it comes to a boil, turn the heat to medium and make a light syrup

This syrup does not have to be very sticky

Once the syrup is ready, place the small jamoon balls into the hot syrup and allow it to soak and become soft

These Nikhuti's will puff up a little

Once soaked drain from the syrup and add it to the rice vermicelli we made

Transfer it to a serving bowl, garnish it with pistachios

Serve the Bengali Sita Bhog along with Mishti Doi as desserts after a meal of Bengali Luchi and Aloo Parwal Sabzi