Turkey 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 feels both festive and effortless — golden, fragrant, and rich with the kind of warmth that only ghee and saffron together can deliver. Coarse semolina is slowly toasted until it reaches a deep amber color and fills your kitchen with a nutty aroma, which is the real secret to getting that complex, almost caramel-like depth of flavor. The saffron-infused syrup blooms beautifully into the toasted grains, and the cardamom ties everything together with a floral, spiced finish. Plump golden raisins and toasted cashews add little bursts of sweetness and crunch throughout, making every spoonful interesting. This dish is naturally free from meat of any kind — it's built entirely on pantry staples and a few aromatic add-ins, so there's nothing to swap or substitute. It comes together in a single pan and is just as fitting as a weeknight treat as it is a celebration dessert. Finish it with a scatter of sliced almonds and serve it warm while it's still glossy and soft.

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!