Pork 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 irresistible nutty, floral aroma as it cooks. The magic here starts with slowly toasting coarse semolina in ghee until it turns a rich golden-amber — that patient step is what gives the finished dish its signature depth and slightly caramelized flavor. A warm saffron syrup gets poured in all at once, transforming the toasted grains into a glossy, cohesive pudding that's fragrant with cardamom and studded with golden raisins and toasted cashews. Every ingredient in this recipe is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — it's straightforwardly clean from start to finish. Serve it warm straight from the pan, topped with a handful of sliced almonds for a little extra crunch, and it's the kind of dessert that feels both celebratory and completely effortless.

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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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