Mustard 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 irresistible nutty, floral aroma as it cooks — the kind of smell that brings everyone wandering in to ask what's on the stove. Coarse semolina is toasted low and slow in ghee until it turns a rich golden-amber, building a depth of flavor that forms the backbone of the whole dish. A warm saffron syrup gets poured in at just the right moment, transforming those toasted grains into a glossy, cohesive halwa that's fragrant, lightly sweet, and genuinely luxurious. Cashews and golden raisins add little pops of crunch and chew throughout, while ground cardamom ties everything together with its warm, citrusy edge. For anyone navigating a mustard-free lifestyle, this recipe is a natural fit — every ingredient here is straightforwardly clean, with no condiments, spice blends, or processed shortcuts that might sneak in unwanted allergens. Serve it warm with a scatter of sliced almonds on top, and it works equally well as a festive dessert or a cozy weekend treat.

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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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