Seed Oil Free 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 celebration even on an ordinary weeknight. Saffron-steeped syrup gives it a gorgeous golden hue and a subtle floral depth, while toasted cashews and plump golden raisins add little bursts of richness and sweetness throughout. The entire dish is built on ghee — pure, clarified butter — which means there are absolutely no refined or industrial seed oils anywhere in the recipe, making it a genuinely clean indulgence. Toasting the semolina low and slow in that ghee is the real magic step; it coaxes out a deep, nutty aroma that transforms simple pantry staples into something that tastes far more complex than the ingredient list suggests. Ground cardamom stirred in at the end ties everything together with a warm, spiced finish that lingers in the best possible way. Serve it warm with a scattering of sliced almonds on top and watch it disappear fast.

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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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