Pecan 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 almost intoxicating aroma — warm ghee, toasted grain, and a golden thread of saffron that turns the whole dish a gorgeous amber hue. The base is coarse semolina, slowly stirred in melted ghee until it reaches a deep, nutty color that gives the finished halwa its signature richness. A saffron-sugar syrup gets poured in all at once, creating a dramatic sizzle before everything comes together into a glossy, cohesive mass that's genuinely satisfying to watch. Cardamom, plump golden raisins, and toasted cashews round out the flavor, making every spoonful feel layered and intentional. The nut situation here is completely transparent — cashews and optional sliced almonds are the only additions, so anyone avoiding tree nuts like pecans can see exactly what's going in the bowl without second-guessing a label. It's the kind of recipe that feels special enough for a celebration but simple enough to pull off on a quiet weeknight. Serve it warm straight from the pan and it's hard to imagine needing anything else.

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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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