Low Sodium Semolina Halwa
Warm, fragrant, and deeply satisfying, this semolina halwa is the kind of dessert that feels like a celebration even on an ordinary afternoon. Saffron-steeped syrup gives it a gorgeous golden hue and a subtle floral depth, while toasted ghee and slow-cooked semolina build a rich, nutty base that smells absolutely incredible as it comes together in the pan. Plump golden raisins and crisped cashews folded in at the end add little pops of sweetness and crunch that make every spoonful interesting. The cardamom ties everything together with that warm, aromatic finish that's so characteristic of classic South Asian sweets. Because every ingredient here is naturally free of added salt — from the ghee to the semolina to the saffron — there's nothing to watch out for or swap out; it just works as written. The technique of toasting the semolina low and slow until it hits that deep amber color is the real secret, so don't rush that step. Serve it warm straight from the pan, and don't skip the sliced almonds on top if you want that final touch of elegance.
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Learn more →Ingredients
4 servings
For the syrup
- 1 ½ cups water
- ¾ cup sugar
- ¼ tsp saffron threads
For the halwa
- ½ cup ghee
- 1 cup coarse semolina (sooji/rava)
- ½ tsp ground cardamom
- 2 tbsp raw cashews, roughly chopped
- 2 tbsp golden raisins
For serving
- 1 tbsp sliced almonds (optional)
Instructions
- 1
Combine the water, sugar, and saffron threads in a medium saucepan over medium heat, stirring until the sugar fully dissolves, about 3 minutes. Keep the syrup warm over the lowest heat setting while you toast the semolina.
- 2
Melt the ghee in a heavy-bottomed skillet or wide saucepan over medium heat. Add the cashews and cook, stirring frequently, until golden, about 2 minutes — watch closely, as they can brown quickly. Add the raisins and stir for 30 seconds until they puff slightly, then transfer the cashews and raisins to a small bowl and set aside, leaving the ghee in the pan.
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