Almond Free Semolina Halwa
Semolina halwa is one of those deeply comforting sweets that fills the kitchen with an irresistible aroma — toasted grains, warm saffron, and fragrant cardamom all coming together in a glossy, golden dessert. The base here is coarse semolina slowly toasted in ghee until it reaches a deep amber color, which gives the finished halwa its signature nutty richness. A saffron-infused syrup gets poured in all at once, creating a dramatic sizzle before everything comes together into a thick, cohesive, beautifully scented mass. Plump golden raisins and lightly crisped cashews are folded in at the end, adding little bursts of sweetness and crunch throughout. The sliced almonds listed for garnish are entirely optional and easy to leave off, making this a naturally tree-nut-light dish if you need it to be — the cashews and raisins carry plenty of texture and flavor on their own. This is the kind of recipe that looks and tastes far more impressive than the short ingredient list suggests, and it comes together in a single pan without any fuss. Serve it warm straight from the skillet and watch it disappear.
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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)
Can be omittedalmonds
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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