Mohan Bhog

mohan bhog


  • 1 cup semolina (sooji)
  • 1/2 cup gram flour (besan
  • 1/2 cup ghee
  • 1 cup sugar
  • 1/2 tsp fennel seeds
1 bay leaf
A handful of golden raisins
  • A handful almonds
  • A generous pinch of saffron strands
A generous scrape of nutmeg
  • 4 – 5 peppercorns powdered
  • 1 cup milk,
  • 1 and 1/4 cup water



– Heat the ghee in a large pan and add the fennel and bay leaf. Then add the almonds, semolina and gram flour and patiently stir over low heat till the mixture is the colour of honey. Takes roughly 20 minutes.

– Meanwhile, mix the milk, sugar and water in a pan and bring it to a simmer. Add the pepper, nutmeg, saffron and raisins to the liquid. Stir well making sure the sugar has dissolved.

– Take the pan off the heat and start adding the liquid a little at a time, mixing well. Put the kadhai back on a low flame and gradually add all the liquid stirring all the time. Keep stirring until the halwa is fluffy and leaves the sides of the pan. There’s a lot of stirring involved. Take off the heat and keep covered for about 5 minutes to steam.



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