Black Pepper Free Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Semolina halwa is one of those deeply comforting sweets that fills the kitchen with an almost irresistible aroma — toasted grains, warm saffron, and a hint of cardamom all coming together in a glossy, golden dessert. The base is coarse semolina slowly cooked in ghee until it reaches a deep amber color, which gives the finished dish a rich, nutty depth that no shortcut can replicate. Saffron threads steeped right into the syrup lend a floral warmth and a beautiful color that makes this feel genuinely special. Cashews and golden raisins are stirred in at the end for little pops of crunch and sweetness throughout every bite. For anyone avoiding black pepper, this recipe is naturally a safe choice — there's nothing hidden in the spice list, just cardamom doing all the fragrant heavy lifting. It's the kind of dish that works as a festive offering or a quiet weeknight treat, served warm and topped with a handful of sliced almonds if you want a little extra elegance.

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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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