Brazil Nut Free Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Warm, fragrant, and deeply comforting, this Indian semolina dessert is the kind of sweet that feels like a celebration even on an ordinary weeknight. Saffron-steeped syrup gives it a gorgeous golden hue and a subtle floral depth, while ghee-toasted semolina brings a rich, nutty backbone that's genuinely hard to stop eating. The cashews and golden raisins add little pops of texture and sweetness throughout, and a finish of ground cardamom ties everything together beautifully. For anyone navigating tree nut concerns, it's worth noting that the only nuts here are cashews and optional sliced almonds — no brazil nuts anywhere in the ingredient list, so there's no need to swap or substitute a thing. The technique is straightforward: toast the semolina low and slow until it smells deeply nutty, then pour in the warm syrup and watch it transform into a glossy, cohesive halwa in just a few minutes. It's the kind of recipe that looks and tastes far more impressive than the effort involved, and it serves beautifully straight from the pan while still warm.

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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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