Pregnancy Friendly Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Warm, fragrant, and deeply comforting, this semolina halwa is the kind of sweet that feels like a hug in a bowl. Saffron-steeped syrup gives it a gorgeous golden hue and a subtle floral depth, while cardamom adds that unmistakable warmth that makes the whole kitchen smell incredible. Ghee-toasted semolina forms the heart of the dish — cooked low and slow until it turns nutty and amber before the syrup is stirred in, creating a glossy, cohesive texture that's genuinely satisfying. Cashews and golden raisins folded in at the end add little pops of richness and sweetness throughout every spoonful. During pregnancy, cravings for something nourishing and indulgent at the same time are real, and this recipe delivers on both fronts using wholesome, recognizable ingredients with no mystery additives. The ghee provides a source of healthy fats, and the dish is free from anything that raises common concerns during this season of eating more intentionally. Finish it with a scatter of sliced almonds and serve it warm — it's the kind of treat you'll want to make again and again.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!