This much-loved Bengali delicacy: Mohan Bhog is now made in almost every part of the country during festivals or on special occasions for the family. Mohan Bhog sweet is quite similar to Sheera, Sooji ka Halwa, Kesari Bhaat, etc. and is chiefly prepared as a prasad offering to Lord Krishna (also known as Mohan), hence the name of the dish. The beauty about this slow-cooked recipe is that people of all ages love it, and it makes for a sumptuous meal in itself. However, Mohan Bhog recipe is most commonly served with Luchi which is fried flatbread, as well as Moong Sprouts Salad with Coriander and Grated Carrots and Dum Aloo made on very, very special occasions.
But, how to make this lovely Mohan Bhog? All you need to do is fry the rava to a brown-red colour in ghee and add water before bringing it to a boil. Once that happens, add the raisins, charoli and sugar and leave it to get cooked slowly over the fire till it turns thick. Sprinkle some cardamom powder on top and your Bengali Mohan Bhog is ready to go!
Cooking tips: This Bengali sweet is best enjoyed hot, so make smaller, fresh batches to be eaten immediately. Store in covered containers to retain the moisture. One can also add dried fig or even chopped anjeer to augment the taste.