A yummy pudding made with semolina (sooji) in ghee and topped with the choicest of nuts! A lovely festive recipe and a wonderful breakfast, brunch or even a snack option
This Bengali recipe of semolina pudding called mohan bhog or sooji ka halwa is extremely comforting. This is something maa makes very often. Not only during festivals, but also as regular breakfast or snack. And I have picked the recipe up from her, and now I make it regularly, too. However, the Bengali preparation is different from the usual halwa. While the latter, the sooji or semolina is cooked in water, in this case it is done so in milk. And that makes a whole lot of difference. Both in the texture and taste. Naturally, milk in place of water make the pudding more creamy and richer. Hence, more delicious.
This pudding is non-greasy and I also don’t make it extremely sweet. So, it makes for a perfect breakfast or brunch, as well. Not only that, since the mohan bhog (sooji ka halwa) is loaded with nuts and raisins, it makes a mouthwatering dessert as well. And not to forget, there is also an underlying fragrance of the bay leaf and the beautiful nutty aroma of the semolina itself. All in all, this halwa, is a heart winner. When eaten fresh and warm, this is also so comforting and delightful.
Also see,
Nolen gurer rosogulla (rasgulla)
Pineapple sheera with jaggery (pineapple halwa)
Maa makes this Bengali style sooji halwa, during poojas. And she normally makes this for bhog. Bhog is referred to the food offered to the Gods, before it is consumed by us. And the reason for that is, besides being so delicious, it is so quick and easy to make. When a pooja is happening at home, there are generally so many things to take care of. Hence, maa makes those things for bhog, that won’t take much time and at the same time is regal too.
Festive food
Likewise, I also make the mohan bhog (sooji ka halwa) for Diwali and other festivals. Made in ghee and full fat milk, adorned with almonds, cashews and pistachios, this halwa is grand. And what I love most is, this is a under 30 minute recipe. Moreover, without any pre-preparations! Perfect for busy festive days, right? I have also added some organic, yellow food colour in my recipe. But, that is absolutely optional. I have just added it because, I like the subtle colour in my pudding.
There is no way you will find anybody, who doesn’t love a warm bowl of the mohan bhog. Festivities or not, just make it for your loved ones and yourself, soon. And be sure to win hearts and accolades for it! And if you are planning to try this out, I’d love to know how it turned out for you. You can find me on Instagram and Pinterest where you could share your food pictures and feedback with me.
Eat hearty!
Mohan bhog (sooji ka halwa)
Equipment
- Shallow cooking pot
Ingredients
- 1 cup sooji semolina
- ¾ cup sugar or to taste
- 3 cups milk full fat
- 1 bay leaf
- 3 tbsp raisins
- 3 tbsp cashews
- 3-4 tbsp ghee
- 1 tsp cardamom powder
- 1 tsp saffron strands optional
Instructions
- Heat a shallow cooking pan and add a tbsp of ghee. Fry the raisins and cashews until they are golden in color. Remove and set aside
- Heat the remaining ghee and add the bay leaf. Once fragrant, add the sooji/semolina and roast on a medium low heat until you get a nutty aroma. Pour the milk and stir throughly to get a smooth, lump free pudding - cook for 5-7 minutes
- Add the cardamom powder and the saffron strands (if using), along with the fried nuts. Mix well and turn the flame off
- Serve the delicious mohan bhog or sooji ka halwa as is or with pooris. Enjoy it warm!
Notes
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
