Macadamia Free Semolina Halwa
Semolina halwa is one of those deeply comforting sweets that fills the kitchen with an almost intoxicating aroma — toasty, buttery, and warmly spiced with cardamom and saffron. Coarse semolina is slowly toasted in ghee until it turns a rich golden-amber, which is the secret to that nutty depth of flavor that makes this dish so irresistible. The saffron-infused syrup gets poured in all at once, creating a dramatic sizzle before everything comes together into a glossy, cohesive mass that's satisfying in the best possible way. Golden raisins and cashews add little bursts of sweetness and crunch throughout, while a handful of sliced almonds on top makes for a beautiful finish. For anyone navigating tree nut concerns around macadamias specifically, this recipe keeps things straightforward — the only nuts called for are cashews and optional almonds, so you know exactly what's going in the bowl. It comes together with pantry-friendly ingredients and no complicated techniques, just patience at the stove and a good stir. Serve it warm straight from the pan and watch it disappear fast.
About FigFig 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!