Sesame Free Semolina Halwa
Semolina halwa is one of those deeply comforting sweets that fills the kitchen with an almost irresistible aroma — warm ghee, toasted grain, and a whisper of saffron all mingling together before you've even taken a bite. The technique here is straightforward but rewarding: coarse semolina is stirred slowly in ghee until it reaches a deep golden-amber, building a nutty backbone that carries the fragrant saffron syrup beautifully once the two come together. Golden raisins plump up in the ghee, cashews turn perfectly toasted, and a finish of ground cardamom ties everything into something that tastes genuinely special. For anyone navigating a sesame-free kitchen, this recipe is a natural fit — every ingredient is clean and easy to source without the label-scanning anxiety that comes with many South Asian sweets that can sneak in sesame oil or tahini-adjacent additions. The result is a glossy, cohesive halwa that holds its shape when scooped and is best served warm, topped with a few sliced almonds for a little extra elegance. It works beautifully as a festive dessert or a cozy weekend treat, and it comes together in a single pan with pantry staples you likely already have on hand.
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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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