(This recipe is Copyrighted and owned by Nanda Sahadeo. Anyone reposting it on their site without permission from Nanda Sahadeo is committing an infringement.)
Mohan Bhog literally means--bhog(food) for Mohan(Lord Krsna). It is called Parsaad in Guyana and Trinidad as this is what is offered when we do our Pujas.
It is made all over India and is made especialy during festivals in Bengal.The method of making this is identical to making Mohan Bhog in Guyana. However, it is made with Semolina/Suji. Maybe flour/Maida was adopted after our Ancestors had no access to Semolina in Guyana. I believe that they had to adapt their cooking to suit what were available when they went to Guyana and Mohan Bhog is one of the foods that demonstrates this.
What we call Mohan Bhog/Parsad in Guyana and Trinidad is called Sheera or Halwa in different parts of Bharat/India.The method of preparatiom is almost the same especially for Sheera. Bengali Mohan Bhog uses Maida/All purpose flour like we do and the method almost the same yet it comes out different as it is cooked until it becomes almost translucence. Saffron/tumeric is added which gives it colour and when it is done, looks similar to Guyanese vermicelli cakes. Odisha makes Mohan Bhog with Semolina and is special for Durga Puja/Nav Ratri.
In Maharastra, it is called Sheera and made with Semolina.
In Rajasthan and Punjab, it is called Halwa. The method of making is the same to our Parsad in Guyana. Point to note though, they do not add milk. Same used to happen in Guyana, long ago. I thought that it was because Milk was expensive but now I realise it is not so. Adding milk started during my Parents' time...2nd Generation.
One most important point to note, is that all the Recipes are Vegetarian and while they are cooked and eaten at any time, they are also especially made for Hindu festivals. Have seen a few Guyanese recipes online for Mohan Bhog having eggs as an ingredient. This is disrespectful and is basically not Mohan Bhog. No food/bhog to Lord Krsna will include eggs. You are disrespecting the sentiments of Hindus, should you use eggs and call it Parsad/Mohan Bhog. Muslims make Sirni which is similar in method to Mohan Bhog and this has eggs.You are making Sirni and not Mohan Bhog if your recipe 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 translate to ghee from fruits. Ghee is Clarified Butter. Ghee from a fruit is like an Oxymoron. What it really is, is Vegetable Shortening. People in Guyana 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.
Ingredients:
4 cups all purpose flour
2 cups Demerara/ Brown sugar
1 can (2 cups) evaporated milk
1 1/4 cups ghee
1/2 cup raisins
4-5 elachis crushed
Cherries(opt)
1/4 cup flaked almonds(opt)
Method:
1. Heat ghee in a karahi or heavy bottom pot.
2. Add the flour and turn down the flame low.
3. Mix warm 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.
