Nutmeg Free Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Semolina halwa is one of those desserts that feels deeply comforting the moment it hits the pan — golden, glossy, and perfumed with saffron and cardamom in a way that makes the whole kitchen smell incredible. Coarse semolina is toasted low and slow in ghee until it reaches a deep amber color, building a rich, nutty base that gives the finished halwa its signature warmth and depth. The saffron-infused syrup gets poured in all at once, creating that satisfying sizzle before everything comes together into a cohesive, jewel-toned mass. Plump golden raisins and toasted cashews add little bursts of sweetness and crunch throughout, with optional sliced almonds on top for an extra finishing touch. Every ingredient here is straightforward and clearly defined — no spice blends, no hidden seasonings, just whole components you can see and control. It's a naturally warming dessert that doesn't rely on warming spice mixes where unwanted additions sometimes sneak in. Serve it fresh off the stove while it's still soft and scoopable for the best possible experience.

About Fig

Fig 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!