Mohanbhog - a traditional semolina pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
 
Ingredients
  • 1 cup Semolina
  • 2 cups milk plus two tbs more
  • ½ cup cashews
  • a handful of slivered almonds
  • 1 handful of raisins
  • 1-1/3 cup sugar (add slowly and adjust according to taste)
  • a pinch saffron
  • ½ tsp freshly grounded green cardamom
  • 1 bay leaf
  • ¼ cup olive oil
  • 1 tbsp ghee (clarified butter)
  • 2 eggs (optional)
Instructions
  1. Soak saffron in 2 tbsp of milk and keep aside.
  2. In a ducth oven or any other heavy bottomed skillet, heat oil.
  3. Season with bay leaf.
  4. Saute the semolina in the oild on low for 10-12 minutes till it starts turning golden brown. Keep stirring or else it will get burned.
  5. Mix in the nuts and the raisins.
  6. Pour milk, slowly, stirring well to ease out the lumps.
  7. Once the consistency is thick and smooth, add sugar.
  8. Keep stirring, till the pudding starts to dry up.
  9. If adding eggs, then whip them in a bowl and add them slowly at this point. This is optional and you can skip this. The taste will be a bit different with and without eggs. I added eggs in this one.
  10. Once the semolina starts looking nice and crumbly, add ghee, saffron milk and cardamom powder and give one last mix with the spatula.
  11. Serve hot of cold.
Recipe by The Lady 8 Home at https://www.thelady8home.com/mohanbhog-a-traditional-semolina-pudding-and-a-naughty-dog/