Mohonbhog is a classic Bengali dessert, celebrated for its rich flavour and role in auspicious occasions. It’s traditionally prepared for festivals, pujas, and family gatherings, making it a must-have on dessert plates across Bengal. With just a few simple ingredients—semolina (sooji), sugar, and ghee—Mohonbhog offers a smooth, melt-in-the-mouth texture and delicate sweetness. This dessert holds a long-standing place in Bengali homes, often served as a religious offering. Yet, despite its festive appeal, Mohonbhog is also enjoyed casually, often made without ghee as a Sunday breakfast treat paired with luchi.
Unlike many sweets that rely on milk or milk solids, Mohonbhog is unique in its use of semolina. Semolina or sooji gives it a distinct, grainy texture that’s truly one-of-a-kind. This dessert, like many Bengali sweets, is both humble in ingredients and rich in taste. Historically, Mohonbhog has been favoured because it’s relatively quick to make and doesn’t require extensive preparation. The addition of ghee gives it a warm, rich flavour, while cardamom provides a gentle aroma, elevating the simple ingredients into something truly festive and special.
Mohonbhog and Variations Across India
Mohonbhog is a Bengali favourite but there are variations of this across India, each with its unique twist. In North India, it’s known as “Sooji ka Halwa” and is often prepared for Satyanarayan pujas. It has a similar combination of ghee, sugar, and semolina, but with a slightly denser texture and garnished with almonds and saffron. In Maharashtra, a similar dish called “Sheera” is often flavoured with banana or mango pulp, adding a fruity dimension. Down south, in Karnataka and Tamil Nadu, “Kesari Bath” or “Rava Kesari” takes a vibrant orange colour with saffron. And sometimes, pineapple chunks are added for extra flavour. Each region’s take on this dessert brings a unique flavour profile and cultural significance, but all celebrate the simple, comforting nature of semolina-based sweets.
Here are a few more Bengali mishtis that can be easily prepared at home:
- Lobongo Lotika-The OG of Bengali Mishti
- Bhapa Doi- The homemade version of Mishti doi
- Jibe Goja- Easy Peasy
You can check out the reel which we made for Mohon Bhog
On that sweet note here is a video for Chandrapuli – which you will love watching
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Mohonbhog
Ingredients
- ½ cup semolina
- ½ cup ghee
- ½ cup milk
- 2 cups water
- ½ cup sugar
- ½ tsp cardamom powder
- ½ cup cashews
- ½ cup raisins
Instructions
- Heat ghee in a heavy bottomed saucepan or kadai. Lightly fry the cashews and raisins and take them out. Keep the heat low of else they burn quickly.
- In the same ghee, add the semolina and on medium heat, stir continously till you get a deep golden brownish colour.
- Add the milk at this point and then the water.
- Add cardamo powder and the cashew and raisns.
- Keep stirring and cooking continously.
- When the semolina has cooked and is not grainy, add sugar.
- Continue boiling while to stir till you get the desired consistency.
- Serve warm with luchi.