Pescatarian Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Warm, fragrant, and deeply satisfying, this semolina halwa is the kind of dessert that feels like a hug in a bowl. Saffron-steeped syrup gives the dish a gorgeous golden hue and a subtle floral depth, while toasted coarse semolina brings a nutty richness that only comes from patience at the stove. Ghee-fried cashews and plump golden raisins add little pops of texture and sweetness throughout every spoonful. The key to getting that glossy, cohesive texture is toasting the semolina low and slow until it smells deeply nutty — skip that step and you'll miss the whole point. Ground cardamom stirred in at the end ties everything together with a warm, aromatic finish. It's naturally free of meat and seafood without any substitutions needed, so it fits a plant-forward pescatarian table effortlessly. Serve it warm straight from the pan, scattered with sliced almonds for a little extra crunch.

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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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