High Fructose Corn Syrup Free Semolina Halwa
Warm, fragrant, and deeply satisfying, this golden semolina dessert is the kind of thing that makes a whole kitchen smell incredible. Saffron-steeped syrup gives it a gorgeous amber hue and a subtle floral depth, while ghee-toasted cashews and plump golden raisins add richness and little pops of sweetness in every bite. The cardamom folded in at the end ties everything together with that unmistakable warmth that makes South Asian sweets so irresistible. What makes this recipe a smart choice for anyone avoiding processed sweeteners is how straightforward the ingredient list is — plain granulated sugar and water form the syrup, so there's no corn syrup or mystery sweetener hiding anywhere. Toasting the semolina low and slow in ghee until it hits that deep nutty amber is the real secret to the flavor here; don't rush that step. The whole thing comes together in one pan and serves up glossy and thick, perfect scooped warm with a scatter of sliced almonds on top.
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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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