Dessert: Mohon Bhog

 Ingredients and Quantity (or Amount)

1.    Milk (2 cups)

2.    Sugar (2 cups)

3.    Saffron (1/4 teaspoon)

4.    Raisins (1/2 cup)

5.    Ghee (1/2 cup)

6.    Bay Leaves (2 pieces)

7.    Fennel Seed (1/2 teaspoon)

8.    Beson (1/2 cup)

9.    Cream of Wheat or Suji (1/2 cup)

10. Cashew nuts (1/2 cup)

11. Fresh black pepper (1/2 teaspoon)

Method:

Heat up a saucepan and pour milk and sugar in it. Stir constantly. Add raisins when milk is thickened. Cover the pan and set it aside. Turn off heat.

Put another pan on heat and add ghee, bay leaves and fennel seeds. Then add cream of wheat or suji, beson and cashew nuts. Fry for 12 minutes. When the mixture is brown, pour it in the previously made milk, sugar and raisin mix. Stir constantly, and boil for a few minutes until the milk is totally absorbed in the cream of wheat or suji and beson mixture. Turn off the heat. Cool the mixture.

Add black pepper on top of the mixture and spread it on a plate to cut up into smaller pieces and serve at room temperature.

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