Hazelnut Free Semolina Halwa
Semolina halwa is one of those deeply comforting sweets that fills the kitchen with an irresistible fragrance — warm ghee, toasted grain, and a golden thread of saffron that turns the whole dish a gorgeous amber hue. The base is coarse semolina, slowly stirred in melted ghee until it reaches that deep, nutty color that signals it's ready to drink up the saffron-sugar syrup. Cardamom, plump golden raisins, and toasted cashews round out the flavor in a way that feels both festive and homey. For anyone navigating tree nut concerns, it's worth knowing that this recipe relies on cashews and optional almonds — both clearly listed — with absolutely no hazelnuts or hazelnut-derived ingredients anywhere in the mix, so there's no guesswork involved. Many store-bought Indian sweets and dessert mixes can be tricky to vet for cross-contact with mixed nuts, making a from-scratch version like this a genuinely reassuring choice. The technique is straightforward: toast, pour, stir, and serve warm. It's the kind of recipe that looks impressive on a dessert table but asks very little of you beyond patience and a good wooden spoon.
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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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