Xanthan Gum 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 the kind of warmth you want to bottle up — toasted nuts, golden ghee, and the floral whisper of saffron all coming together in a glossy, fragrant pudding. The magic here is in the process: slowly coaxing coarse semolina to a deep amber in ghee before the saffron syrup hits the pan, which gives the finished halwa its rich, nutty backbone. Plump golden raisins and cashews folded in at the end add little pops of sweetness and crunch that make every spoonful interesting. Because this recipe is built entirely from whole, straightforward pantry staples — semolina, ghee, sugar, spices, and dried fruit — there are no thickeners, stabilizers, or additives to navigate whatsoever. That makes it a naturally clean choice for anyone avoiding gums and binding agents without having to substitute a single thing. Serve it warm straight from the pan, or press it into a small bowl and unmold it for a more elegant presentation with a scatter of sliced almonds on top.

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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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