Mihidana And Sitabhog: The Bengali Duo For A Dessert Party

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] For Mihidana 1 cup gram flour 1/4 tsp saffron (optional) 1/4 tsp cardamom powder 1 1/2 cups sugar, 1 1/2 cups water Ghee for frying

Ingredients

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] For Sitabhog 200g chhena 2 tbsp rice flour 1 cup sugar, 1 cup water Ghee for frying

Prepare Batter For Mihidana And Fry

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Create a thin batter by combining water, saffron, and gram flour. Droplets of batter should be fried in hot ghee.

Pour And Dip Syrup

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Dip the fried droplets into a syrup of cardamom, sugar, and water.

Prepare Sitabhog

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Combine rice flour with chhena, knead, and form into tiny grains. Shake in ghee and leave to soak in syrup.

Serve Together

[{ "selector": "#anim6", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Combine the two for a delightful treat.