Mohan Bhog is a rich, delicious halwa or halva made of khoya, also known as khoa or mawa, suji (semolina) and maida (All-purpose flour). Traditionally, this luscious halwa or Indian sweet fudge is made with equal portions of flour (suji + maida), khoya or mawa, sugar and ghee. This Halwa recipe with Khoya takes its taste and texture to the next level as the khoya provides a nice creamy, rich texture to halwa.This halwa is made with ghee that imparts a rich texture and aroma. The Addition of dry fruits and the irresistible aroma of cardamom powder makes it more delectable. This royal-rich halwa is made with a few simple ingredients. However, you can swap some ingredients according to your choice, like maida with whole wheat flour or besan, but the taste and texture would differ from the traditional halwa. You can reduce the quantity of sugar and ghee to suit your taste. You don't need to wait for any occasion to savour this sweet, decadent halwa with Khoya. Prepare this with a few simple ingredients and relish it with your loved ones. You can prepare it in advance and serve it later. It stays good for 2-3 days in the fridge. Serve this royal halwa to your guests and win the accolades.
Utensil and Tools
- Philips Induction Cook Top
- Prestige Omega Deluxe Granite Kadai
- Prestige Saucepan Pan
- Silicon Spatula
Ingredients
- 100 gm (⅔ cup) Suji (Semolina)
- 100 gm gm (¾ cup +1 tbsp) Maida (APF)
- 200 gm (1 cup) Khoya (Mawa)
- 200 gm (1 cup) Sugar
- 110 gm (½ cup) Ghee
- 2 cups Water
- 1 tsp Cardamom Powder
- 7-8 Cashew nuts , chopped
- 7-8 Almonds , chopped
Video
Instructions
- Take a big plate and add khoya. Mash the khoya nicely with the help of a palm. There should not be any lumps in the khoya. Keep it aside.
- Heat ghee in a heavy-bottomed pan or kadhai on medium heat. Add chopped cashew nuts and until light golden. Transfer the fried cashews to a plate.
- Add chopped almonds and fry them on medium flame until light golden colour. Transfer fried almonds to a plate.
- Add raisins and fry them on a low flame until they puff up and change their colour. Drain off and transfer them to a plate.
- Add suji (semolina) in the same kadhai and roast it on a low-medium flame.
- Meanwhile, Take a saucepan and add water and sugar. Let the water come to a boil, then turn the flame to medium. Melt the sugar completely and add cardamom powder. Mix it well and turn off the flame. Keep it aside.
- Roast and stir the suji for 10-15 minutes on medium flame until the suji grains change colour to light golden and smell aromatic.
- The roasting of suji is crucial to get the right colour and texture of the halwa. Stir it often in short intervals, and don't leave it unattended.
- Once the suji is roasted well, the ghee will start releasing from the sides and come on top of the roasted suji.
- Add the flour and mix it well. Roast the flour on a low flame until it changes colour to dark brown, and the nutty aroma starts releasing from the flour.
- Once the flour is roasted well, it will start releasing the ghee from the sides and turn glossy.
- Add the mashed khoya and mix it well with the roasted flour mixture. Roast the khoya with the flour until the ghee starts releasing from the mixture's sides. The texture of the halwa will become light and grainy.
- Add the warm prepared sugar syrup and mix it well. Stir it continuously until the sugar syrup is absorbed completely.
- Add the fried dry fruits and mix them well. Turn off the flame.
- Transfer the halwa to a serving bowl. You can garnish it with dry fruits.
- Delicious Mohan bhog is ready to serve!
Nutrition
Calories: 277kcalCarbohydrates: 33gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 27mgSodium: 48mgPotassium: 37mgFiber: 1gSugar: 17gVitamin A: 76IUVitamin C: 0.2mgCalcium: 120mgIron: 1mg
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