Kesar Mohan-Bhog (Indian Semolina Pudding)

‘Suji Halwa’ also known as a ‘Mohan Bhog’ in Bengali! ‘Suji Halwa’ is a traditional and very popular sweet dish which is prepared everywhere on the auspicious occasions like Janmastami, Ganesh Chaturthi, Lakshmi Puja, Navratri and most commonly on the day of Satyanarayan Pooja. In Gurdwaras ‘Suji Halwa’ is offered as a ‘prasad’ (offering to god) to all devotees. It is very tasty and healthy too! It is a wonderful dessert that can be prepared in few minutes.

I remember during my school days Maa used to prepare ‘Mohan Bhog’ with ‘Luchi’ for our Sunday breakfast or for tiffin. It is named differently in different states. Like in Maharashtra, it is called ‘Sheera’ and in North India it is called ‘Suji Halwa’ and in Bengali it is called ‘Halwa’ or ‘Mohan Bhog’”. In western countries it is also served as semolina pudding.

Today I’ve made this post for one of my friend, she requested to post ‘Mohan Bhog’ recipe to make this for her house warming ceremony! It is the same ‘Halwa’ recipe, only twist I have made using few Kesar/Zafran strands to give a nice colour and aroma. After all it is a special ceremony!

  • Servings: 4-serving
  • Difficulty: easy
  • Print


  • Cuisine: bengali
  • Course: dessert
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins


1 cup Suji or Semolina
2 pinches Fennel Seeds – Fat
¾ cup Ghee or Clarified Butter
1 cup Sugar
2 cups Whole Milk
2 – 3 pinches Zafran/Kesar
¼ cup Mixed Dry Fruits (Almonds, Cashew, Raisins and Pistachios) – (Chopped)


  1. Dry roast the semolina lightly for 2 minutes. Keep them aside.
  2. Heat ghee in a deep bottomed pan or kadhai. Lightly fry cashews and keep them aside for garnishing.
  3. In the same ghee add fennel seeds add suji/semolina and fry it on low flame till slightly golden brown or till aromatic smell comes out. Stir continuously.
  4. Add chopped dry fruits and raisins. Mix again for few seconds.
  5. Add warm milk gradually into the roasted suji/semolina and stir continuously. Mix till all milk gets absorbed suji becomes soft.
  6. Add sugar and saffron strands and mix well. Stir continuously till the mixture leaves the sides of the pan/kadai.
  7. Transfer from heat. Spread the suji/semolina on a greased plate. Garnish it fried cashews and serve warm or in room temperature.


~ You may substitute ghee with refined oil but you won’t get the nice aroma.

~ Use dry fruits according to your choice.


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