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Semolina Halwa

A sweet Indian pudding made by roasting semolina in ghee and cooking it with cardamom sugar syrup and toasted nuts.

25 minEasyServes 4380 cal/serving

IndianDessertStovetopVegetarianHalal-friendlyKosher-styleEgg-FreeSoy-FreeSesame-FreeShellfish-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

  • 1 cup semolina
  • 1/2 cup ghee
  • 3/4 cup granulated sugar
  • 2.5 cups water
  • 1/2 tsp cardamom powder
  • 2 tbsp raw cashews, chopped
  • 2 tbsp golden raisins

Instructions

  1. 1

    Bring 2.5 cups water and 3/4 cup granulated sugar to a boil in a saucepan over medium heat until the sugar dissolves, then remove from heat.

  2. 2

    Melt 1/2 cup ghee in a skillet over medium heat, add 2 tbsp chopped raw cashews and 2 tbsp golden raisins, and fry until golden; set nuts and raisins aside.

  3. 3

    Add 1 cup semolina to the remaining ghee and stir-fry on low heat for 8 to 10 minutes until fragrant and golden.

  4. 4

    Carefully pour the hot sugar syrup into the semolina, stirring constantly to prevent lumps.

  5. 5

    Cook on low heat until the liquid is absorbed and the halwa pulls away from the pan.

  6. 6

    Stir in 1/2 tsp cardamom powder along with the reserved cashews and raisins, then serve warm.

Questions

Can I make Semolina Halwa dairy-free?

Yes. The dairy in this entry is 1/2 cup ghee. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Semolina Halwa gluten-free?

Yes. The gluten in this entry is 1 cup semolina. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Semolina Halwa keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Semolina Halwa?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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