Bengali Style Mohan Bhog (Sooji Ka Halwa) Recipe
Mohan Bhog, a beloved dessert in Bengali cuisine, is a luscious, aromatic semolina halwa often made during special family occasions or festivals. Its richness, accentuated by the flavors of ghee, saffron, cardamom, and cashew nuts, makes it a perfect sweet to celebrate life’s most cherished moments. Though similar to other Indian semolina desserts like Kesari Bhath and Sooji Ka Halwa, Mohan Bhog stands out with its delicate blend of flavors and textures, making it a classic choice for any Bengali feast. Paired with Luchi (deep-fried flatbread) or Aloo Dum (spiced potatoes), it forms a traditional Bengali meal that is as delightful to the palate as it is to the soul.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina / Rava) | 1 cup |
| Sugar | 1/2 cup |
| Milk | 1 cup |
| Ghee | 1/2 cup |
| Sultana Raisins | 2 tablespoons |
| Bay leaf (Tej Patta) | 1 leaf |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Saffron Strands | Few strands |
| Cashew Nuts | 2 tablespoons |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
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Preparing the Milk Mixture
Start by boiling the milk, water, sugar, saffron, and cardamom powder in a saucepan. Stir continuously to ensure that the sugar completely dissolves. Once the mixture comes to a gentle boil, lower the heat and keep it simmering on the side. This will form the sweet, spiced liquid that will later infuse the semolina. -
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Roasting the Semolina
In a wide, heavy-bottomed pan, heat 1/2 cup of ghee over medium heat. Once the ghee melts, add the semolina (sooji) and begin roasting it. Stir continuously to prevent burning and ensure even roasting. The semolina should turn a light golden color and release a warm, roasted aroma. Be cautious not to over-roast it to a dark brown shade. -
Incorporating the Milk Mixture
Gradually pour the hot milk mixture into the roasted semolina, stirring constantly to avoid any lumps. Be cautious as the hot liquid may cause the mixture to splutter. Keep the heat on medium to ensure a smooth blend of the ingredients. -
Cooking the Halwa
Stir continuously as the mixture thickens. The semolina will start to absorb the milk, and the texture will begin to resemble a soft, creamy pudding. As it thickens further, it will start to leave the sides of the pan. At this point, cover the pan and let it simmer for another 2-3 minutes, stirring occasionally. -
Final Touches
Once the mixture reaches a thick, pudding-like consistency and pulls away from the sides of the pan, turn off the heat. Cover the pan and let the Mohan Bhog rest for a few minutes. This resting time helps the flavors to fully develop and blend. -
Roasting the Nuts and Raisins
In a small frying pan, heat 1 tablespoon of ghee on medium heat. Add the cashew nuts and raisins, roasting them until the cashew nuts turn golden brown and the raisins puff up. Be careful not to burn the nuts. Once roasted, remove from heat. -
Serving the Mohan Bhog
Gently fold the roasted cashews and raisins into the prepared Mohan Bhog. Stir well to distribute the nuts and raisins evenly throughout the halwa.
Serving Suggestions
Serve this fragrant and delectable Bengali Mohan Bhog alongside Luchi (soft, deep-fried flatbread) and Aloo Dum (spiced potatoes) for a traditional Bengali feast. You can also pair it with a Moong Sprouts Salad made with grated carrots and fresh coriander for a refreshing balance of flavors. Mohan Bhog is perfect for special occasions like family gatherings, festivals, or any time you wish to add a sweet touch to your meal.
Nutritional Information (Per Serving, Approx. 1/4 cup)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 4 g |
| Carbohydrates | 35 g |
| Sugars | 18 g |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sodium | 45 mg |
| Calcium | 80 mg |
| Iron | 1 mg |
Tips for the Best Mohan Bhog:
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Roast Semolina Carefully: The key to a good Mohan Bhog lies in the roasting of semolina. It should be roasted just enough to bring out a nutty flavor, without allowing it to brown too much. This step adds depth to the dish.
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Use Fresh Saffron: Saffron is the soul of Mohan Bhog, adding a golden hue and distinct fragrance. Use a few strands, and allow them to soak in warm milk to release their color and aroma fully.
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Customizable Nuts: Feel free to experiment with other nuts like almonds or pistachios if cashews aren’t your favorite. Just be sure to roast them well to enhance their flavor.
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Balance the Ghee: While ghee adds richness and flavor, too much can overpower the dish. Adjust according to your preference, but don’t skimp on this essential ingredient—it’s what gives the halwa its luxurious texture.
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Rest Before Serving: Let the Mohan Bhog rest for a few minutes after cooking. This helps the halwa to set into a perfect consistency and allows the flavors to meld together beautifully.
Mohan Bhog is a beloved dessert that captures the essence of Bengali cuisine—a perfect balance of sweetness, texture, and fragrance. Whether you serve it for a festive occasion or as a special treat to your loved ones, it is bound to be cherished by all. Enjoy this soul-satisfying halwa with your family, and make it a part of your culinary traditions!
Enjoyed this recipe? Let us know how your Mohan Bhog turned out in the comments below!
