Peanut Free Semolina Halwa
Warm, fragrant, and deeply satisfying, this Indian semolina dessert is the kind of sweet that feels both celebratory and comforting at the same time. Saffron-steeped syrup gives it a gorgeous golden hue and a subtle floral depth, while toasted ghee and slow-cooked semolina build a rich, nutty base that smells absolutely incredible as it cooks. Golden raisins plump up beautifully in the pan, and cashews add just the right amount of crunch against the soft, glossy halwa. The whole thing comes together with a satisfying pull-away-from-the-pan moment that tells you it's perfectly done. Every ingredient here is naturally free from peanuts, so there's no need to scan labels or worry about hidden traces — just straightforward pantry staples doing their best work. Serve it warm with a scatter of sliced almonds on top and watch it disappear fast.
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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.
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