Mohon Bhog – Bengali Semolina Halwa
Mohon Bhog, is the Bengali name for Semolina Halwa. This version is similar to other Indian versions, but usually distinguished by the addition of milk, raisins and bay leaves. Bay leaves is an unique ingredient in my variation, not sure if this is my mother’s addition. As, with any family recipe a lot belongs to changes and addition across the years. My mother adds bay leaves to a lot of her cooking. In this recipe, it imparts a subtle level of spice to this comforting medley. One on my daughter’s favorite desserts and so ridiculously simple to put together.
On cold winter and fall weekend mornings, this is a much loved breakfast treat. It adds warmth and comfort to the day. This year, I felt I would I needed to tackle this simple and delectable creation.
My Mohon Bhog Story
It has taken me a lot of trial and error to get just the right consistency. My mother always made it look so simply. Of course we enjoyed every variation of this comforting pile of warm fragrant goodness, but the key to this dish is the balance of roasting coupled with the creaminess of moisture usually milk. I now realize that my mother would actually finish roasting the semolina, well, before I woke up and whip the rest together while we were settling down on the table.
My daughter loves this treat and often asks for it as her Sunday dessert. This year after the first round of the robotics competition, I decided to make a large batch to take as an offering for Saraswati Puja. As a kid, this festival seemed so important as Saraswati is the goddess of learning.
Photo Credit – Sonali Sandal Photography
What I ate today
Today, I guess, I am still learning all about life and the skills that we need to deal with its ripples, a different kind of learning and a different kind of knowledge and a different kind of invocation to the goddess of knowledge and learning. The traditional fare for this goddess is a khichuri and labra or a melange of vegetables. I was thrilled to see it among the many offerings as it gave the kids a chance to try this.
When you want some sweet and simple goodness, on a day that has you reaching for that comforting, grab some semolina and make yourself some Semolina Halwa or Mohon Bhog. Your heart, soul and spirit will be happy.
Another sweet take on Semolina includes this Semolina Cookies and another Halwa includes Beetroot Halwa.
A comforting rich and soft Bengali semolina halwa called Mohon Bhog.
Ingredients
- 4 tablespoons of ghee or clarified butter
- 3/4 cup of semolina (I buy the variety sold as coarse semolina in Indian stores)
- 2 to 3 bay leaves
- 2 cups whole milk
- 1 cup water
- 1/2 cup sugar (more if you like it sweeter)
- 2 tablespoons raisins
- 1 or 2 tablespoons sliced almonds
- 1 teaspoon cardamom, powdered
Instructions
- Melt 3 tablespoons of tablespoons of the clarified butter in a heavy bottom pan or skillet. Add the semolina and gently roast the semolina stirring frequently until the semolina is turns golden and smells fragrant and nutty. This process will take at least 10 to 15 minutes and will need some attention.
- Add in the bay leaves and the milk and water. Cook the semolina on low heat until the mixture slowly thickens. Cook for about 5 to 7 minutes until the mixture is still fairly loose but a smooth texture like polenta.
- Add in the sugar, raisins and sliced almonds and the powdered cardamoms, stir well and cook for another minute or so.
- Add in the final tablespoon of ghee. Let it cool a little and serve warm.
- If you want to make this ahead, before serving add in about 1/2 cup or milk or water and warm through before serving.