Citric Acid Free Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Warm, fragrant, and deeply satisfying, this golden semolina dessert is the kind of thing that fills your kitchen with an irresistible nutty, floral aroma before you even take a bite. Saffron threads steeped into a simple sugar syrup give it a gorgeous color and a subtle floral depth, while cardamom adds that signature warmth that makes every spoonful feel special. Ghee-toasted cashews and plump golden raisins are folded in at the end, adding little pops of richness and sweetness throughout the glossy, cohesive halwa. For anyone avoiding citric acid, this recipe is a genuinely clean option — every single ingredient is naturally free of it, with no packaged shortcuts or preservative-laden additions to second-guess. The technique of toasting the semolina low and slow until it turns deep amber is what separates a truly great halwa from a flat, starchy one, so don't rush that step. It comes together in one pan and serves beautifully warm, finished with a scatter of sliced almonds for 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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