Suji ka Halwa (Hindi: सूजी का हलवा, Marathi: रव्याचा शिरा, Urdu: سوجی کا حلوہ) or Mohan Bhog (Hindi: मोहन भोग, Sanskrit: मोहन भोग) is a type of halvah made by toasting semolina (called suji, sooji, or rawa) in a fat like ghee or oil, and adding a sweetener like sugar syrup, honey, or jaggery powder.

In Medieval Arabic cuisine, semolina halvah was made by roasting the milled wheat in butter and adding honey or sugar syrup to moisten the dessert.

[1] One recipe for hulwa a'jamiyya is made by boiling honey to create the syrup (diluted with water if needed) and garnished with pistachio and poppyseed.

Earlier according to some scholars, this dish was introduced to India by the Mughals,[3] but the theory was discredited as it was already listed as shali-anna, present-day Kesari bat, in Manasollasa, a 12th-century work by a South Indian Chalukyan king, Someshvara III.

In India, suji ka halwa is made from semolina, ghee, and sugar; cardamom and milk, almonds and cashew nuts are added.