Mohon Bhog (Semolina Pudding) Recipe

Cooking Directions

• STEP 1.Heat ghee in a pan and roast semolina until golden brown.
• STEP 2.In a separate pan, heat milk and bring it to a boil.
• STEP 3.Add the roasted semolina to the boiling milk and stir well to avoid lumps.
• STEP 4.Cook the mixture on low heat until it thickens and the semolina is cooked.
• STEP 5.Add sugar and cardamom powder, and mix well until the sugar dissolves.
• STEP 6.Remove from heat and let it cool for a few minutes.
• STEP 7.Garnish with chopped nuts like almonds and pistachios.
• STEP 8.Serve warm or chilled as desired.

Cooking Tips

• Make sure to continuously stir the semolina while roasting to prevent burning.
• You can adjust the amount of sugar according to your taste preference.
• For a richer flavor, you can add a few strands of saffron to the milk while boiling.
• If the pudding becomes too thick, you can add a little more milk to adjust the consistency.

Storage and Serving

• Mohon Bhog can be stored in the refrigerator for up to 2-3 days.
• Before serving, you can garnish it with a sprinkle of cardamom powder for extra flavor.
• Serve the pudding in individual bowls or dessert cups for an elegant presentation.