Vegetarian Semolina Halwa

Total time25 min

Prep time5 min

Cook time20 min

4.7

(6)

Warm, fragrant, and deeply satisfying, this Indian sweet is one of those desserts that feels both celebratory and completely achievable on a weeknight. Ghee-toasted semolina forms the heart of the dish, cooked low and slow until it turns a deep golden-amber with a rich, nutty aroma that fills the kitchen. A saffron-infused syrup gets poured in all at once, transforming the toasted grains into a glossy, cohesive halwa that's perfumed with cardamom and studded with golden raisins and cashews. Every component here — the ghee, the semolina, the whole spices and dried fruit — is naturally free from meat and animal-derived broths, so there's nothing to swap or second-guess. The technique of toasting the semolina thoroughly before adding the syrup is what separates a truly great halwa from a gummy one, and the instructions walk you through exactly what to look for. Finish it with a scatter of sliced almonds and serve it warm straight from the pan for the full effect.

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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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