Rice Free Semolina Halwa
Semolina halwa is one of those deeply comforting sweets that fills the kitchen with an almost irresistible nutty, floral aroma as it cooks. The coarse semolina gets toasted low and slow in ghee until it turns a rich golden-amber, which is the real secret to that deep, complex flavor you find in the best versions of this dish. Saffron threads steeped right into the syrup give the finished halwa a gorgeous golden hue and a subtle warmth that feels genuinely special. Plump golden raisins and toasted cashews folded in at the end add little bursts of sweetness and crunch throughout every spoonful. Since the entire recipe is built around semolina, ghee, and pantry staples, there is no rice or rice-derived ingredient anywhere in sight — making it a naturally safe and satisfying choice for anyone navigating that restriction. A final scatter of sliced almonds on top makes it look as beautiful as it tastes. Whether you serve it as a festive dessert or a cozy afternoon treat, this halwa is the kind of recipe you will come back to again and again.
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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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