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