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**Mohon Bhog**, also known as "Mohan Bhog," is a traditional Bengali dessert made from semolina (suji), ghee, and sugar. It is often prepared during festivals, religious ceremonies, or special occasions. It's similar to suji halwa but has a distinct Bengali touch.
Ingredients:
1 cup semolina (suji)
1/2 cup ghee (clarified butter)
1 cup sugar (adjust to taste)
2 cups water
1/4 cup milk
2-3 green cardamom pods, crushed
1/4 cup mixed nuts (cashews, almonds) and raisins
A few strands of saffron (optional)
A few drops of rose water or kewra water (optional)
Instructions:
1. *Prepare the saffron milk* (optional): Soak a few strands of saffron in warm milk and set aside.
2. **Roast the semolina**: Heat the ghee in a heavy-bottomed pan over medium heat. Add the semolina and roast it slowly, stirring constantly, until it turns light golden and releases a nutty aroma. This step is crucial as it enhances the flavour and prevents the semolina from becoming sticky.
3. **Boil water with sugar**: In a separate pan, bring 2 cups of water to a boil. Add sugar to the boiling water and stir until it dissolves completely. You can also add the saffron milk and crushed cardamom at this stage.
4. **Combine the ingredients**: Slowly pour the hot sugar syrup into the roasted semolina, stirring continuously to avoid lumps. Be careful as the mixture will bubble up.
5. **Cook the Mohon Bhog**: Reduce the heat and cook the mixture, stirring constantly, until the semolina absorbs all the liquid and thickens to a pudding-like consistency. Add the nuts and raisins (reserving some for garnishing) and mix well.
6. *Finish with rose water or kewra water* (optional): For a fragrant touch, add a few drops of rose water or kewra water towards the end of cooking. Mix well and cook for another minute.
7. **Serve**: Transfer the Mohon Bhog to a serving dish, garnish with the reserved nuts and raisins, and serve warm.
This dessert is rich, fragrant, and perfect for any special occasion. Enjoy your delicious Mohon Bhog!
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