Carrageenan Free Semolina Halwa
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 process of slowly coaxing the semolina to a deep amber in ghee is what gives this dish its signature nutty depth, and it's genuinely satisfying to watch it transform. When the saffron syrup hits the pan, the whole thing comes alive in a fragrant, sputtering rush before settling into a rich, cohesive halwa that holds its shape beautifully. Cashews and golden raisins add little pops of texture and sweetness throughout, while a finishing scatter of sliced almonds makes it feel truly special. Because every ingredient here is whole and straightforward — semolina, ghee, spices, nuts, dried fruit — there's no need to scrutinize labels for hidden additives or thickeners that can sneak into packaged sweets. This is the kind of recipe that works just as well for a festive occasion as it does for a quiet afternoon treat, and it comes together with pantry staples you likely already have on hand.
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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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