Legume Free Semolina Halwa
Warm, fragrant, and deeply satisfying, this semolina halwa is the kind of dessert that fills your kitchen with the kind of aroma that makes everyone wander in asking what's cooking. Saffron-steeped syrup gives it a gorgeous golden hue and a subtle floral depth, while toasted ghee and slow-cooked semolina build a rich, nutty base that's genuinely hard to stop eating. The cashews and golden raisins add little pops of texture and sweetness throughout, and a finish of ground cardamom ties everything together in the most warming way. For anyone navigating a legume-free lifestyle, this is the kind of indulgent sweet that requires zero substitutions or workarounds — every ingredient here is naturally free of beans, lentils, and pulses. The technique is straightforward: toast the semolina low and slow until it smells nutty and turns amber, then let the warm saffron syrup do the rest of the work as it absorbs into a glossy, cohesive halwa. Serve it warm straight from the pan, with a handful of sliced almonds scattered on top for a little extra elegance.
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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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