Honey Free Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Semolina halwa is one of those deeply comforting sweets that fills the kitchen with an almost irresistible aroma — toasty, warm, and faintly floral from saffron and cardamom. The magic here starts with patiently toasting coarse semolina in ghee until it reaches a deep golden-amber, which gives the finished dish a rich, nutty depth that no shortcut can replicate. A saffron-infused sugar syrup gets poured in all at once, transforming those toasted grains into a glossy, cohesive halwa that's satisfying in the most old-fashioned way. Cashews and golden raisins add little pops of crunch and sweetness throughout, while a finishing scatter of sliced almonds makes it feel genuinely special. Because the sweetness here comes entirely from plain sugar rather than any liquid sweetener, this recipe is naturally free of the ingredient many people need to avoid — no substitutions or workarounds required. It's the kind of dish that works as a festive dessert, a celebratory treat, or honestly just a cozy afternoon indulgence served warm straight from the pan.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!