Lupin Free Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Warm, fragrant, and deeply satisfying, this Indian sweet is built around coarse semolina toasted low and slow in ghee until it turns a rich golden-amber — that step alone fills the kitchen with an irresistible nutty aroma. A saffron-laced syrup gets poured in all at once, transforming the toasted grains into a glossy, cohesive halwa that's perfumed with cardamom and studded with plump golden raisins and buttery cashews. The ingredient list is refreshingly straightforward — semolina, ghee, sugar, a few aromatics — so there's no need to scrutinize labels for unexpected legume-based fillers or flour blends that sometimes sneak into packaged sweets. Lupin flour has become increasingly common as a protein booster in commercial confections and baked goods, but every component here is naturally free of it. The technique is simple enough for a weeknight treat yet impressive enough to serve at a celebration, especially finished with a scatter of sliced almonds. Serve it warm straight from the pan and watch it disappear fast.

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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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