Coconut Free Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Warm, fragrant, and deeply satisfying, this Indian sweet is built around slow-toasted semolina that turns golden and nutty before a saffron-laced syrup transforms it into something truly special. The golden hue and floral aroma from the saffron threads make it feel celebratory, while cardamom adds a gentle warmth that lingers in every bite. Ghee-toasted cashews and plump golden raisins fold in at the end for little pops of richness and sweetness throughout. Many store-bought or restaurant versions of this classic dessert can include coconut in various forms — shredded, oil, or milk — but every ingredient here is straightforward and easy to verify, so there's no guesswork involved. The technique is all about patience: letting the semolina toast low and slow until it smells nutty is what gives the finished halwa its depth and keeps it from tasting heavy or starchy. Serve it warm straight from the pan, topped with a few sliced almonds for a little extra crunch and 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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