Lactose Free Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Warm, fragrant, and deeply satisfying, this golden semolina dessert is the kind of sweet that feels like a celebration in a bowl. Saffron-steeped syrup gives it a gorgeous amber hue and a floral depth, while cardamom adds that unmistakable warmth that makes the whole kitchen smell incredible. The key to getting the texture just right is patience at the toasting stage — stirring the semolina in ghee until it turns a deep, nutty amber is what transforms simple grains into something truly special. Ghee is naturally free of milk solids and lactose, which means this rich, buttery dish works beautifully without any dairy swaps or substitutions needed. Plump golden raisins and toasted cashews add little bursts of sweetness and crunch throughout, and a handful of sliced almonds on top makes it feel properly dressed up. It comes together in one pan and serves warm, which makes it just as fitting for a weeknight treat as it does for a festive spread.

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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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