I never liked Doodh Sooji until recently. In fact, I did not cook it since long. Or it is better to say, I never cooked it before just because I don’t like this Bengali dessert. Growing up in a Ghoti household in Central Kolkata, Dudh Suji was like a staple. Our dinner was never completed without some “Mishti”. I guess making suji takes very little effort and hence, it was quite regular at home. In fact, they cook it till now and I got the idea of this blog post during my discussion with maa recently. Maa informed me as they cannot order Mishti frequently now, she is making suji for dinner almost every day! Baba has a fetish for fresh food (which includes dessert) and hence, Maa is making the easiest of the lot sans a few ingredients which they skip these days such as ghee.
Doodh Sooji aka Mohanbhog!
It reminded me of the growing-up years when we were part of a joint family. A big batch of Doodh Sooji was prepared for the entire family. Each would get one big spoonful of suji at the end of the dinner. Needless to say, for the regular meal, ghee was added in minuscule portion and so was a raisin. Back then, I never liked it! However, I felt like making it when Maa told me that they are having it. Till then I was not sure whether I would like it or not. Though I wasn’t worried about the bowl full of dudh diye suji as both Pasta and Mehebub love this type of Bengali Dessert.
Is Doodh Sooji Halua?
I would say no it is not. It is more of Payesh or Kheer than Halwa aka Halua. Basically, while making Doodh Sooji, we boil Semolina with a good amount of milk to make a semolina porridge. It is not as rich as Sooji Halwa, instead, it is comforting. Let me tell you, I loved it this time! Doodh Sooji aka Suji aka Mohanbhog is milk and semolina based Bengali versatile dessert. We at times serve it as porridge to the toddlers as well as to the aged-people. We skip ghee while making the lighter version.
Here I must mention, Dida used to refer this dish as Mohanbhog. It, in fact, was quite regular at my mother’s ancestral home, as part of Madanmohan’sd evening bhog. The entire family loved soggy luchi with Mohonbhog except me! This time, I fired a few luchi as well to go with the suji. delightful it was.
Making Suji every day or once in a while!
Doodh Suji, if cooked lightly can be given to toddlers and even aged-people. In that case, you must skip Ghee and whole cashew nut and raisin. As I cooked it as a dessert I have followed the general recipe.
Here’s how I cook Doodh Sooji at Debjanir Rannaghar!Print
Doodh Sooji aka Suji aka Mohanbhog is milk and semolina based Bengali versatile dessert which can be eaten as porridge, and often served as prasad.
- Semolina/ Sooji: 100g
- Full-cream Milk: 1 liter
- Sugar: 100g
- Cashewnut: 25g
- Raisin: 25g
- Bay Leaf: 1
- Green Cardamom: 5
- Ghee: 2 Tbsp.
- Take 1 Tbsp. Ghee in a pan and let it melt.
- Now fry the cashew nuts and remove from the pan.
- Fry the raisins as well till those are fluffy.
- Remove from the pan once done.
- Add bay leaf and 2 green cardamoms to the remaining ghee in the pan and fry.
- Now in the pan add the semolina and fry for around 1 minute in low flame or till it turns light golden in color.
- Add half of the milk and keep the flame on the lower side.
- Stir vigorously so that there is no lump.
- Now add remaining milk and mix.
- Keep cooking on low flame for around 5 minutes.
- Once the Semolina is properly cooked, add sugar.
- Mix properly and cook till the sugar dissolves.
- You can either make it runny or a bit thick.
- Based on the consistency you need, add crushed green cardamom when you reach the desired consistency.
- Mix using a ladle.
- Add fried cashew nut as well as fried raisins. Keep a few for garnishing.
- Mix lightly.
- Once done, add remaining ghee and mix again.
- Check the consistency.
- I prefer it a bit runny when served as doodh suji, the dessert, and a bit thick when served as Mohanbhog.
- Garnish with fried cashew nut as well as raisin while serving.
- Doodh Sooji aka Mohanbhog is best served at room temperature.
You can adjust Sugar based on your need;
Ghee can be completely skipped if making for the toddlers or for the aged-people.
- Category: Dessert
- Cuisine: Bengali
- Calories: 425
- Sugar: 40.6g
- Sodium: 124mg
- Fat: 14.9g
- Saturated Fat: 7.7g
- Carbohydrates: 63.3g
- Fiber: 1.6g
- Protein: 12.9g
- Cholesterol: 38mg
Doodh Sooji aka Mohonbhog Video Recipe
Bengali Dessert recipe from Debjanir Rannaghar!
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- Kamala Bhog (also known as Kamala roshogolla)
- Komola Kheer (also known as Kheer Komola or Bengali Orange Kheer or Komlalebur Payesh)
- Chaler Payesh (also known as Bengali Rice Kheer)
- Khejur Gurer Payesh (also known as Bengali Rice Kheer with Date Palm Jaggery)
- Dudh Puli (also known as dudh pithe)
- Rosh Bora ( also known as Fritters served with Runny Sugar/ Jaggery syrup) | Bengali Rosh Bora recipe
- Gujiya, the Bengali sweet (also known as gujia sondesh)
- Choshir Payesh (also known as choshi pithe)
- Janai-er Monohara! Monohara (also known as মনোহরা)
- Chandrapuli (also known as narkol sondesh)
- Taler Bora (also known as Sugar Palm Fritters)
- Narkeli Jam Pitha (Also known as jam pithe)
- Patishapta (also known as Bengali Patishapta Pitha)
- Taler Bibikhana Pitha (Also known as Taler Pithe or Sugar Palm Cake)
- Khejur Gurer Rosogolla (Also known as Gurer Rosogolla)
- Kancha Golla 9Also known as norom paker sondesh)
Have you tried the Doodh Sooji aka Mohanbhog recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Suji Pin for your Pinterest Board!