Walnut 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 fills the kitchen with an almost irresistible aroma — toasty, golden, and warmly spiced with cardamom and saffron. The technique here is all about patience: slowly coaxing coarse semolina in ghee until it reaches a deep amber color and nutty fragrance before the saffron syrup goes in. That careful toasting is what gives the finished halwa its rich, glossy texture and complex depth of flavor. Plump golden raisins and lightly crisped cashews are folded in at the end, adding little bursts of sweetness and crunch throughout every spoonful. For anyone navigating tree nut concerns, it's worth noting that this recipe relies on cashews and optional almonds only — no walnuts appear anywhere in the ingredient list, so you can cook and serve with confidence. A garnish of sliced almonds on top makes it look absolutely beautiful for guests, but the halwa is just as satisfying served simply and warm straight from the pan.

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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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