Cinnamon Free Semolina Halwa
Semolina halwa is one of those deeply comforting sweets that feels both celebratory and homey at the same time — golden, fragrant, and rich in a way that's hard to describe until you've had a warm spoonful. The magic here starts with slowly toasting coarse semolina in ghee until it turns a deep amber and smells almost like popcorn, building a nutty base that carries everything else. A saffron-laced syrup gets poured in all at once, transforming the toasted grains into a glossy, cohesive halwa that's genuinely stunning for how few ingredients it takes. Ground cardamom, plump golden raisins, and toasty cashews round out the flavor without a trace of the warming spice that so often sneaks into South Asian sweets — making this a safe and satisfying choice for anyone who needs to avoid it. Many store-bought or restaurant versions of halwa quietly include cinnamon in the spice blend, so cooking it yourself with this straightforward ingredient list puts you fully in control. Finish it with a scatter of sliced almonds and serve it warm — it's the kind of dish that disappears fast.
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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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