Doodh Sooji

%Doodh Sooji Recipe

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.


Units Scale
  • Semolina/ Sooji: 100g
  • Full-cream Milk: 1 liter
  • Sugar: 100g
  • Cashewnut: 25g
  • Raisin: 25g
  • Bay Leaf: 1
  • Green Cardamom: 5
  • Ghee: 2 Tbsp.


  1. Take 1 Tbsp. Ghee in a pan and let it melt.
  2. Now fry the cashew nuts and remove from the pan.
  3. Fry the raisins as well till those are fluffy.
  4. Remove from the pan once done.
  5. Add bay leaf and 2 green cardamoms to the remaining ghee in the pan and fry.
  6. Now in the pan add the semolina and fry for around 1 minute in low flame or till it turns light golden in color.
  7. Add half of the milk and keep the flame on the lower side.
  8. Stir vigorously so that there is no lump.
  9. Now add remaining milk and mix.
  10. Keep cooking on low flame for around 5 minutes.
  11. Once the Semolina is properly cooked, add sugar.
  12. Mix properly and cook till the sugar dissolves.
  13. You can either make it runny or a bit thick.
  14. Based on the consistency you need, add crushed green cardamom when you reach the desired consistency.
  15. Mix using a ladle.
  16. Add fried cashew nut as well as fried raisins. Keep a few for garnishing.
  17. Mix lightly.
  18. Once done, add remaining ghee and mix again.
  19. Check the consistency.
  20. I prefer it a bit runny when served as doodh suji, the dessert, and a bit thick when served as Mohanbhog.
  21. Garnish with fried cashew nut as well as raisin while serving.
  22. 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.


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