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Mohan Bhog

Contributed by:
Gita Verma -- Tulsa, USA Gita Verma, Housewife
Tulsa, USA

Mohan Bhog - by Gita Verma, Tulsa, USA


Besan - 3 cup
Khoya - 2 cup
Plain unsalted butter (or ghee) - 3 sticks butter (or 1 cup ghee)
Chhoti Ilaichi - 10
Almonds (chopped) - 1/2  cup
Condensed Milk - 1 can (400 gm)
Sugar - 1 cup
Kewra Essence - few drops

Method of Preparation

1. Heat butter or ghee in a Kedahi.
2. Pour besan and stir on a medium heat till aroma of bhuna besan starts coming out.
3. Add khoya, Ilaichi, half of chopped almond and sugar. Mix well.
4. Pour condensed milk, stir and switch off the heat. Add few drops of kewra essence.
5. Spread evenly on a greased Thaali and put rest of the almond on the top for decoration.
6. After the Burfi is set, cut into diamond or square shape and serve.

Notes & Tips

1. You can also use Pista/Silver Varq for decoration