Mohanbhog

On a Puja morning, the aroma of semolina roasted in ghee, blended with the fragrance of cardamom and bay leaves, instantly fills the home with a festive warmth. The name Mohanbhog perfectly captures the delightful appeal of this traditional sweet. ‘Mohan’ means charming or captivating, while ‘Bhog’ is associated with food and the tradition of offering delicacies to deities.

The traditional Bengali dictionary Shabdakalpadruma also mentions Mohanbhog as a sweet preparation made with flour, sugar, and ghee. This reflects the rich culinary heritage behind its name, which goes beyond the semolina-based recipe enjoyed today. This recipe features the much-loved homemade Bengali version of Suji Mohanbhog—soft, rich, and generously studded with cashews and raisins. It makes a wonderful accompaniment to hot, freshly made luchis.

Ingredients

• Semolina (suji) – 1 cup

• Ghee or Shalimar's Sunflower Oil – ⅓ cup

• Sugar – ¾ cup

• Milk – 1 cup

• Water – 2 cups

• Bay leaf – 1

• Green cardamom – 3

• Cashews – 2 tbsp

• Raisins – 1 tbsp

  
  

Method

1. Fry the dry fruits: Heat the ghee in a kadai. Fry the cashews and raisins until lightly golden and plump. Remove and keep aside.

2. Roast the semolina: In the same ghee, add the bay leaf and semolina. Roast over low heat, stirring continuously, until the semolina releases a pleasant aroma.

3. Prepare the sweetened liquid: In a separate pan, heat the milk, water, sugar, and cardamom until the sugar dissolves and the mixture is hot.

4. Combine and cook: Gradually pour the hot liquid into the roasted semolina, stirring continuously and carefully to prevent lumps from forming.

5. Add the dry fruits: Once the semolina absorbs the liquid, swells, and the mixture thickens, add the fried cashews and raisins. Mix well.

6. Serve: Remove from the heat while the Mohanbhog is still soft and moist. Serve hot, preferably with freshly made luchis.