Citrus Free Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Warm, fragrant, and deeply satisfying, this semolina halwa is the kind of dessert that feels like a celebration even on an ordinary weeknight. Coarse semolina is slowly toasted in ghee until it turns a rich golden-amber, building a nutty depth that forms the backbone of the whole dish. Saffron-infused syrup gets poured in to create a glossy, cohesive texture, while cardamom, plump golden raisins, and toasted cashews round everything out with warmth and a little chew. Every single ingredient here is naturally free of citrus — no zest, no juice, no hidden citrus-derived additives — so you can cook and serve it with complete confidence. For anyone who has had to quietly skip dessert at a dinner party because of citrus cross-contamination concerns, this is the kind of recipe that feels like a genuine win. Finish it with a scatter of sliced almonds for a little extra crunch, and serve it warm straight from the pan.

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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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