Monday, May 23, 2011

Mohan Bhog/Prasaad/Parsaad.

Mohan Bhog literally means--bhog(food) for Mohan(Lord Krsna). It is called Parsaad in Guyana and Trinidad as this is what is offered to God when we do our Pujas. Have seen some people's recipe for Mohan Bhog having eggs as an ingredients which is basically not Mohan Bhog as no food/bhog to Lord Krsna will include eggs. Muslims make Sirni which is similar to Mohan Bhog and this has eggs. Another very important ingredient in Prasad is Ghee--which means that which is from the cow and not a plant/fruit. Phal ka ghee literally means ghee from fruits. People in Guyana/Trinidad use Phal ka ghee as it is cheaper and more available. The Bhog from phal will never taste anywhere near as good as that which is made from ghee--try it and see.....


4 cups all purpose flour
2 cups Demerara sugar
1 can (2 cups) evaporated milk
1 1/4 cups ghee
1/2 cup raisins
4-5 elachis crushed
1/4 cup flaked almonds(opt)


1. Heat ghee in a karahi or heavy bottom pot.
2. Add the flour and turn down the flame low.
3. Mix milk and sugar and set aside. Wash raisins and set aside.
4.Toast/parch the flour for about 30 minutes until it is light brown--if you want a darker prasad, let it cook for 15 mins more.
5. Add the elachi and nuts if using. Allow to parch for 1 min.
6.Add the raisins and cherries.
7. Pour in the milk and sugar mixture, turning the flame upto high at this time. You need to work fast or get someone to help you either stir the mixture or to pour for you. If you do not stir the mixture briskly--lumps will form too.
8. Stir until the mixture starts to form into a huge ball. Remove from the heat at once.

Your Bhog is ready to serve to your Ishta/Bhagwaan

Note: Regular whole milk or even low fat milk or any milk substitute can be used instead of Evaporated Milk. The Latter gives it a rich taste.When using Whole milk and these other types of thinner/runny milk, please use a lesser amount--1 1/2 cups instead. This is to prevent the Prasad from being sticky and more like Halva.


  1. Cool thanks for posting this recipe, I'm using right now.

  2. question do u have the recipe for lapsie and purie? thanks

  3. The recipes for Lapsi and Puri will be posted as soon.

  4. How many people does this recipe cater for.

  5. Thanks Nanda. Will definitely try it your way. Do you have the recipe for roat/rote?

  6. Thanks so much for your help. I have a pooja coming up and no help thanks again

  7. Trinidadian don't use vegetable ghee in prasadam, we usually use cow brand ghee.

  8. How is Flour parch/toasted , amateur here :)
    Great grandparents from India, never been, had this once , when I was a child

    1. Sorry for the late reply...was away from the Internet for a to my ankle.
      Am so happy that you asked this question and I will add this to the method.
      Put the flour in a thick pan on a low flame and stir constantly.

  9. two comments not to discredit your method
    you did not mention making parg ie boiling sugar water
    palka ghee is not used to make parsaad in Trinidad as a matter no one will use ghee other than cow brand (I always wonder why your parsaad is different )
    radhey radhey

    1. Paag is not need in Parsad making except by preference. Hot water is used as it melts the sugar and that is all. Water is really used because milk was expensive. Water makes it taste really sugary. It is all a matter of preference. Radhe Radhe