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Mohanbhog or suji halwa with milk. Humble halwa with a twist. Used salted butter instead of ghee or clarified butter. Fried dry fruits, milk, saffron and salted butter made this halwa or mohanbhog heavenly.
Mohanbhog with ghee is made for offering as Bhog or Prasad to Lord Krishna who is also known as Mohan. So this halwa called mohanbhog. Try this delicious mohanbhog from Bengali cuisine on upcoming Janmashtami to offer and enjoy the divine taste as prasad. Mohanbhog is similar to kesari bhat, suji halwa or sheera. This mohanbhog is usually made with ghee. I am also sharing suji halwa with ghee which we usually made in home. And a cheat recipe for this mohanbhog.
Here are some different halwa recipes on this blog. Click on the link for recipe.
You may also like to try Beetroot halwa recipe from Narmadha’s blog.
Now coming to the recipe. I have used salted butter instead ghee or clarified butter in this halwa. Salted butter taste great in some dessert. Already shared Rice kheer with salted butter. Many of my friends asked me about the recipe of my rice kheer. So shared the recipe with my secret ingredient salted butter. Now here is the recipe of suji halwa or mohanbhog with salted butter.
We need suji or semolina with salted butter, sugar, milk, saffron, cashew nuts, raisins and green cardamom. I have used cardamom powder.
You can use ghee instead of butter if you want. But salted butter with milk will give a different and wonderful taste. I have used less butter than normal halwa, you can increase the amount of butter if you like. Normally we use same amount of ghee, suji and sugar in our halwa. But I used less sugar according to my family member’s taste. We like our dessert less sweetened. You can use sugar according to your taste. If you are making for kids use half cup sugar and half cup butter or ghee with half cup suji or semolina. Remember patience is the key to get the divine taste so keep the flame low to perfectly cook the halwa.
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Suji or semolina – 1/2 cup
Sugar – 1/3 cup
Salted butter or ghee – 1/4 cup
Milk – 2 cup
Saffron – a pinch
Cashew nuts – 2 tablespoon
Raisins – 2 tablespoon
Cardamom powder – 1/4 teaspoon
1. Heat milk with sugar and saffron in a pan. When milk starts to boil reduce the heat. Let it boil on simmer. I like my halwa less sweetened. If you want your halwa more sweet then you can use half cup sugar.
2. Heat butter or ghee on low heat in a heavy bottom or nonstick pan. I used Amul salted butter. Add cashew nuts and fry till cashew nuts becomes light brown. Remove the cashews from the butter and add raisins. When raisins starts to fluff up immediately remove from butter.
3. You can use 2 tablespoon more butter if you want. In the same butter add semolina or suji. Fry the suji on low heat. Don’t increase the flame. As I mentioned above be patient to fry the suji evenly. If you increase the flame suji may burn from bottom.
4. When suji or semolina become light golden brown add saffron and sugar mixed milk. Don’t add entire milk in one go. Add milk slowly. It may splutter so stir continuously. Keep the flame low.
5. When milk dissolved and its about to dried up add fried cashew nuts and raisins. Reserve some for garnishing. Mix well. Keep the consistency according to your choice. When halwa starts to leave the sides of the pan, remove from heat. Add cardamom powder and mix well.
6. Garnish with fried cashew nuts, raisins, saffron and almond. Serve warm with Luchi dum aloo or Radhaballabhi with spicy potatoes. You can also make laddu of this halwa. To make laddu, let the halwa cool down and make round balls. Garnish each laddu with a cashew nut.
Fry the suji as above method on low heat. When suji starts to becomes light golden brown add cashew nuts and raisins. Fry for a minute more. Add milk slowly Also add sugar and saffron. Saffron is optional you can skip if you want. Stir continuously. When milk dissolved add cardamom powder, mix well and switch off the heat. Your quick and easy mohanbhog is ready to serve.
1. Heat 1/2 cup Ghee in a pan. Fry the cashew nuts and raisins as above method. Remove from ghee.
2. Add 1/2 cup suji or semolina. Fry on low heat till suji becomes nicely browned. Suji shouldn’t be burnt.
3. Add 1/2 cup sugar and 1&1/2 cup water. Keep stirring. Cook till water dissolved and halwa leaves the sides.
4. Add fried cashew and and raisins. Mix well and remove from heat. You can add cardamom powder if you want. Serve hot.
1. With cashew nuts and raisins you can add almond or any dry fruits of your choice.
2. Saffron is optional, you can skip if you want. But saffron will give a nice colour.
3. You can use ghee or clarified butter instead of salted butter.
4. You can use same amount of suji, sugar and butter.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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