Oats Free Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Warm, fragrant, and deeply satisfying, this Indian semolina dessert is the kind of sweet that feels like a celebration even on an ordinary weekday. Saffron-steeped syrup gives it a gorgeous golden hue and a subtle floral depth, while ghee-toasted cashews and plump golden raisins add richness and little bursts of sweetness in every bite. The key to getting that signature glossy, cohesive texture is patience at the toasting stage — letting the semolina turn a deep amber before the syrup goes in makes all the difference. Ground cardamom stirred in at the end ties everything together with a warm, aromatic finish. Because this recipe is built entirely around semolina, ghee, nuts, and spices, there are no hidden grain blends or filler ingredients to worry about — just straightforward, naturally oat-free pantry staples. Serve it warm straight from the pan, scooped into small bowls and scattered with sliced almonds for a little extra crunch. It's the kind of dessert that disappears fast, so you might want to make a double batch.

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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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