Has any festival ever been completed without a sweet dish? Here is a simple recipe to satisfy that sweet tooth. Try it! Click here to subscribe to my channel- http://bit.ly/SubscribetoChefAnanyaBanerjee #DurgaPujaWithAnanyaBanerjee#10DaysOfDurgaPujoWithAB #ChefAnanyaBanerjee #BengaliFood #MohanBhog Ingredients-• 1 cup sooji (semolina/rava)• ½ cup sugar• 1 cup milk • ½ cup ghee• 2 tablespoon raisins • 1 bay leaf (tej patta)• 1 teaspoon cardamom (elaichi) powder• 1 saffron strands. Few strands• 2 tablespoons cashew nuts Method-1. Boil water, milk sugar, saffron and cardamom in a saucepan and stirring until the sugar melts. Keep the liquids mixture aside on simmer in another stove.2. Heat 1/2 cup of ghee. Add the sooji and roast until the semolina gives out a roasted aroma and also turns light golden color. Take care not to let it over brown.3. Gradually begin to stir in the hot milk mixture you prepared earlier. Take care to keep the heat in medium as the mixture will splutter around as you pour the hot liquid to make the mohan bhog.4. Keep stirring the mohan bhog mixture and allow the halwa to thicken. Once the mohan bhog halwa has thickened it will began to leave the sides of the pan. Cover the pan and simmer for a couple of minutes stirring occasionally.5. You will notice the Mohan Bhog halwa is cooked and when you stir the whole mixture comes away from the sides of the pan at this stage. Turn off the heat. Cover the pan with a lid and let it rest for a few minutes.6. In another small pan, heat the 1-tablespoon of ghee on medium heat. Cashew nuts and raisins and roast them until the cashew nuts turn golden brown.7. Turn off the heat and stir.Delicious Mohan Bhog is ready!Follow Me Here- Facebook- www.facebook.com/chefananyabanerjee Instagram- www.instagram.com/chefananyabanerjee Twitter- www.twitter.com/chefananyaProduced by: www.devashishmishrateam.com
