Mohonbhog (Bengali style Semolina Halwa)

2:53 AM

I always seem to act on inspiration. There are some days when I don’t feel like doing anything and drag myself through the daily chores and there are days when I feel like a feather and almost glide on my feet to run the errands. Though am not sure what inspires me but certainly they are not very big. A bunch of bright yellow sunflowers or a fresh whip of moist summer breeze is enough to get back my spirit. Some days I feel so inspired that I finish a whole lot of work which even  puzzles me.

Take for instance today. I was literally bogged up and was tired of doing a lot of work. But after I fed the baby and put him to bed for his afternoon nap don’t know what got me and I wanted to make something special for Eid. Suddenly remembered all those time when as a student we used to visit a friend’s place and tucked in all those gorgeous sheer khurma and pulao her mother used to make. Even last year, a dear friend of ours sent us the yummiest sewai (vermicelli) and biriyani. I wanted to make something rich that will make this day special. Immediate desire was to make sheer khurma but dint have vermicelli in stock. so after a lot of deliberation I decided upon Mohonbhog, a Delicious and rich semolina halwa with nuts and raisins. A taste from childhood , a dish made iconic by Tagore. He has mentioned about this ghee soaked, dry fruits laden semolina based dessert in many of his books. And the combo that he talked about is Luchi-Mohonbhog, a true Bengali delicacy of fried flatbread and semolina halwa.
This dessert is primarily prepared as an offering to Lord Krishna or Mohan as he is fondly called. Thus it got its name. When we were kids we loved to savour this after a scrumptious meal. Dida used to always make it with our favourite breakfast of luchi-alur charchari. we preferred to have this wrapped in a luchi and biting into this sinfully good treat was a delight. Later when I grew up and went to other people’s home from different regions I discovered that this is a very popular dessert that almost everyone cook in their home. As Shakespeare once said "What's in a name? That which we call a rose by any other name would smell as sweet." Whether you call it kesaribhat or sheera or mohonbhog or suji ka halwa, this simple delight never fails to please us.
I cook it in a different way than my Mom. She fries the semolina in ghee till brown and then adds the liquid and sugar. But I prefer to soak dry roasted semolina for sometime to make it soft and to give the dessert a melting in the mouth texture. Also traditionally this is cooked in lots of ghee. Generally ½ cup ghee is used to cook 1 cup semolina. I could not make myself to do that and used ¼ cup instead. Here is how I did it.
Read More...


Mohonbhog
7-8 servings
Ingredients:
Semolina: 1 cup (I used the finer variety)
Milk: 3 cups
Sugar: ¾ cup
Milkmaid: 3 tbsp (optional. If you are not using this increase the suagr quantity by 3-4 tbsp)
White oil: 3 tbsp (I used Canola oil)
Ghee: 1 tbsp
Cashews and almonds: handful
Raisins: 2 tbsp
Bay leaf: 1
Clove: 2
Green cardamom: 3-4
Chopped pista and almonds to garnish
Method:
On very low flame dry roast the semolina till couple of shades darker. Approx. 7-8 mnts. (This is very good for storing semolina. Dry roasting will keep the ants and insects at bay.)
Soak the raisins in water and dry roast the nuts till golden. Chop it coarsely.
Take this out in a big bowl and add the milk. Mix well and let it soak for at-least 30 minutes.(if you have pre roasted semolina then warm the milk. The idea here is to fasten the soaking process.)
Once the semolina is soft and lump free, heat the oil and ghee in a non-stick pan. Lightly crush the cloves and bay leaf and add to the hot oil. Cook for a few seconds and then add the sugar and 2 tbsp water.
Keep stirring this and when the sugar almost melts add the soaked suji. If there is any liquid it will evaporate during cooking. On low flame keep on stirring this. In a minute or two the texture and colour would start to change.
Pour in the milkmaid, dry fruits and raisins. Stir and mix well. Check if the semolina is done or add more milk.
Cook for 3-4 more minutes. Finally sprinkle cardamom powder, mix and serve warm or at room temperature.
A Homemaker’s Notes:
This does not taste as good when cold. So make fresh batches for immediate consumption.
If you want to store, use the original ratio of ½ cup oil for 1-cup semolina. The oil will coat the semolina grains and will keep it moist.
Store in covered container.
You can also add chopped anjeer or dried fig to this.
For extra rich Mohonbhog add ¼ cup grated khoya along with the milkmaid.


Events:
Diwali Special Sending this to Tickling Palates diwali sweets and savouries.
WISH ALL MY FRIENDS A VERY HAPPY EID. EID MUBARAK.



Tags
suji, Sooji, Soji, Semolina, cream of wheat, rava, rawa, kesribath, kesaribhat, suji ka halwa, halua, halooa, halva, semolina pudding, indian semolina dessert, Bengali styled semolina dessert, rich semolina pudding, dry fruits in pudding, East Indian dessert, breakfast dessert, neivedyam, neibedya, prosad recipe, prasad recipe, offerings to lord Krishna, how to cook suji, best rava halwa recipe, shira, sheera, how to cook sheera, luchi mohonbhog, mohanbhog, mohan bhog, dry fruit studded dessert, rich Indian sweet, sujir mishti, mishti, how to cook mishti, sujir payes, 

You Might Also Like

53 comments

  1. very rich and yummy sweet.nice combo of ingredients

    ReplyDelete
  2. Very rich looking halwa, super tempting..

    ReplyDelete
  3. Wowww... very delicious and traditional recipe.. looks awesome :)
    Indian Cuisine

    ReplyDelete
  4. Very creative......I like the idea of adding condensed milk. Bookmarked.

    ReplyDelete
  5. Nice combo....halwa looks grt!!!

    ReplyDelete
  6. I love bengali style semolina halwa. The pics are stunning :-)

    ReplyDelete
  7. This sounds real yummy,can't wait to try this..super yum

    ReplyDelete
  8. Absolutely delicious. Stunning pictures.

    ReplyDelete
  9. halwa looks great... more than that pictures are superb...
    Dish Name Starts with J
    Learning-to-cook
    Regards,
    Akila

    ReplyDelete
  10. Khub shundor dekhte hoyche and I am sure it tastes good too, ma used to make delicious mohan bhog but now....

    ReplyDelete
  11. I am drooling at the clicks .Looks amazing and I am sure it tastes super too.

    ReplyDelete
  12. delicious ... Loved the shape of the halwa

    ReplyDelete
  13. Sounds delicious and healthier compared to Keasri.

    ReplyDelete
  14. Mohanbhog looks to be so rich and delicious to look at. Excellent recipe.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  15. Chotobelaye eta amar jethima shondhe belar jolkhabar e banato. Ki shundor kore shajiyecho Sayantani! :-)

    ReplyDelete
  16. Thanks to all my buddies. your comments always bring happiness to me.

    @Sharmila, majhe majhe tomar comment pai ar khub bhalo lage. kamon acho?

    ReplyDelete
  17. delicious looking halwa looks wonderful

    ReplyDelete
  18. Wow.. Very cute semolina pudding..
    Thanx for visiting my blog n leaving your sweet comments!!!

    ReplyDelete
  19. Wow..this looks yum.. Never tried this :D

    ReplyDelete
  20. looks pretty amazing .. sounds delicious .. thanks for sharing .. nice shots ..

    ReplyDelete
  21. Never knew Bengalis too had their own version of this. Loved the addition different spices here and I have seen only cardamom added. And the soaking technique also sounds good.

    ReplyDelete
  22. Sayantani, This ubiquitous sweet is by far the most loved in pan Indian homes I guess, in all its variations :)I love the name, all mishti in Bengali becomes extra sweet due to the lovely exotic names!

    ReplyDelete
  23. Halwa looks super delicious dear. Love the way you presented it...that table cover is also gorgeous:)

    ReplyDelete
  24. Beautifully presented and who can say No to that yummy rich halwa.

    ReplyDelete
  25. looks excellent and fabulous...

    ReplyDelete
  26. I loved reading your post and the mohonbhog pictures are so tempting! The recipe is awesome!!!

    ReplyDelete
  27. Yummy and rich indian sweet.Cute shape of the halwa. Lovely clicks.

    ReplyDelete
  28. What a lovely presentation, Sayantini! And like the milkmaid addition in the halwa. Really tempting me to make my own...off I go to my kitchen ;)

    ReplyDelete
  29. That looks wonderful - love the mold you've used too :)

    ReplyDelete
  30. Ultra tempting halwa:-) Lovely combination of nuts and dried fruits!!

    ReplyDelete
  31. A classic n how beautifully you have presented it! Love the shape, texture everything.
    USMasala

    ReplyDelete
  32. I dont even bother making rava kesari because of my stinginess with the ghee - I ask my mom or MIL to make it when they visit and that way I dont have to know whats in it and yet enjoy the deliciousness of a decadent dessert! Your version looks superb!

    ReplyDelete
  33. Semolina halwa looks delicious.

    ReplyDelete
  34. I love my Kesari...and this is a very yum and rich version of it...nice presentations...will definitely try this

    ReplyDelete
  35. My first time here Sayantani, and I loved your blog. Great pics. My North Indian Sooji ka Halwa is very different from yours, and is my favorite. But this looks very tempting too.

    ReplyDelete
  36. First time here and very nice space...its very diffrent way of preparing the semolina halwa..loved ur way ..bookmarked..

    ReplyDelete
  37. How nicely you have presented it
    Cheers from Bangalore ,India
    Dr Sonia S V
    http://cardsandschoolprojects.blogspot.com

    ReplyDelete
  38. my girls LOVE LOVE LOVE this. yes great with luchi :)

    ReplyDelete
  39. That halwa looks so delicious and beautiful clicks.

    ReplyDelete
  40. i prepared this mohonbhog at home myself. came out delicious! everyone in my family enjoyed. thanks a lot for all of your heard work putting this online.

    ReplyDelete
  41. @Hassin, thanks for trying my recipe. so glad to know that your family liked it.

    ReplyDelete
  42. u dont know how much u helped a newly wed girl,,,who is far away from home..want to make some easy recipe.thanks :)

    ReplyDelete
  43. u dont know how much u helped a newly wed girl,,,who is far away from home..want to make some easy recipe.thanks :)

    ReplyDelete
  44. @Priyanka, aww so happy to be of any help.

    ReplyDelete
  45. @Priyanka, aww so happy to be of any help.

    ReplyDelete
  46. @Priyanka, aww so happy to be of any help.

    ReplyDelete
  47. @Priyanka, aww so happy to be of any help.

    ReplyDelete

Popular Posts

Like us on Facebook

Flickr Images