Homemade Mohan Bhog Recipe - Bengali Style Sooji Ka Halwa

To begin making the Bengali Mohan Bhog formula, we will first begin by boiling the aqua, whole milk, granulated sugar, saffron and cardamom in a condiment dip pot and stirring until the granulated sugar melts.

Keep the liquid mixture aside on low-boil in another stove.In wide heavy bottomed pot, mildly hot 1/2 cup of ghee on medium mildly hot; mix in the sooji and bake until the semolina gives out a roasted aroma and also turns light golden color.

Take care not to let it over brown.Gradually, begin to mix gently in the scalding whole milk mixture you prepared earlier.

Take care to keep the mildly hot in medium as the mixture will splutter around as you stream in the scalding liquid to make the mohan bhog.Keep stirring the mohan bhog mixture and allow the halwa to thicken.

Once the mohan bhog halwa has thickened it will begin to leave the sides of the pot.

lid the pot and low-boil for a couple of mins stirring occasionally.You will notice the mohan bhog halwa is cooked and when you mix gently the whole mixture comes away from the sides of the pot.

At this stage, turn off the mildly hot, lid the pot with a lid and let it to rest for a few mins.In another small pot; mildly hot the 1 tablespoon of ghee on medium mildly hot; mix in the cashew nuts and raisins and bake them until the cashew nuts turn golden brown.Turn off mildly hot and mix gently this to the Bengali Mohan Bhog (Sooji Ka Halwa). offer the Mohan Bhog formula along with Luchi, Aloo Dum and Moong Sprouts Salad with Grated Carrots and Coriander for a special sunday lunch with family. .