Rava Halwa Recipe – Easy Semolina Pudding with Cashews & Saffron

Last Updated on 3 months by Neha Deshmukh

Rava Halwa Recipe – Easy Semolina Pudding with Cashews & Saffron

Hey everyone! If you’re craving something warm, comforting, and subtly sweet, you have to try this Rava Halwa. It’s a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I started exploring my grandma’s recipes. It’s surprisingly easy, and the aroma that fills your kitchen while it’s cooking is just heavenly. Let’s get started!

Why You’ll Love This Recipe

This Rava Halwa is more than just a dessert; it’s a hug in a bowl. It’s quick to make – perfect for those days when you want something special but don’t have hours to spend in the kitchen. The combination of the nutty semolina, fragrant saffron, and crunchy cashews is simply divine. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cup milk (approx. 475ml)
• ½ cup sugar (approx. 100g)
• 3 tbsp ghee (approx. 45g)
• 1 tbsp rava/sooji/semolina (approx. 15g)
• 5 cashews, badam (almonds), pista (pistachios)
• Few saffron threads
• 1 tbsp curd (optional)
• ¼ tsp cardamom powder (optional)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Rava/Sooji/Semolina Varieties

You can use fine, medium, or coarse rava for this recipe. I prefer medium rava as it gives a nice texture, but fine rava will result in a smoother halwa.

Ghee: The Importance of Quality

Ghee is key to that authentic flavor. Don’t skimp here! Good quality ghee adds a richness you just can’t get with oil.

Saffron: Sourcing and Blooming

Saffron is precious, so a little goes a long way. To get the most flavor, bloom the saffron threads in a tablespoon of warm milk for about 10-15 minutes before adding them to the halwa. This releases their beautiful color and aroma.

Nut Selection: Cashews, Almonds & Pistachios

I love the combination of cashews, almonds, and pistachios, but feel free to use whatever nuts you have on hand. Walnuts or even pecans would be lovely!

The Role of Curd (Optional)

Adding a tablespoon of curd (yogurt) gives the halwa a lovely tang and a slightly softer texture. It’s totally optional, though – my mom always made it without, and it’s delicious either way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your nuts and set them aside. We want them ready to go for garnishing.
2. In a heavy-bottomed kadai (or a deep pan), combine the raw milk, sugar, and ghee. Don’t add the nuts or cardamom powder just yet.
3. Now, cook this mixture on medium heat, stirring constantly. This is important to prevent the milk from sticking and burning. Keep stirring until the mixture reduces by about half.
4. Once it’s thickened nicely, add the cardamom powder, saffron (and the milk it bloomed in!), and the curd if you’re using it. Stir continuously – this is where your arm gets a workout!
5. Keep stirring until the halwa starts to leave the sides of the kadai and releases the ghee. This is how you know it’s cooked perfectly. It should have a lovely, glossy sheen.
6. Finally, transfer the halwa to a greased plate. Garnish generously with the sliced nuts and let it cool completely before serving. It sets as it cools, so be patient!

Expert Tips

• Don’t walk away! Seriously, constant stirring is the key to a smooth, lump-free halwa.
• Adjust the sweetness: Taste as you go and adjust the sugar to your liking.
• Low and slow: Cooking on medium heat ensures even cooking and prevents burning.

Variations

Want to switch things up? Here are a few ideas:

Vegan Rava Halwa

Use plant-based milk (almond, soy, or oat milk work well) and substitute the ghee with coconut oil or vegan butter.

Gluten-Free Considerations

Rava is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.

Adjusting Sweetness Levels

My friend, Priya, prefers her halwa less sweet, so she often reduces the sugar to ¼ cup. Feel free to experiment!

Festival Adaptations (e.g., Makar Sankranti)

During Makar Sankranti, some families add a pinch of grated ginger to the halwa for a warming touch.

Serving Suggestions

Rava Halwa is wonderful on its own, but it’s also lovely served with a scoop of vanilla ice cream or a dollop of fresh cream. A sprinkle of extra nuts never hurts either!

Storage Instructions

Store leftover Rava Halwa in an airtight container in the refrigerator for up to 3 days. You can gently reheat it in the microwave or on the stovetop with a splash of milk.

FAQs

Let’s answer some common questions:

What type of kadai is best for making Rava Halwa?

A heavy-bottomed kadai is ideal because it distributes heat evenly and prevents sticking. But any deep, heavy-bottomed pan will work!

Can I use a different type of milk for this recipe?

Absolutely! You can use full-fat milk, low-fat milk, or even plant-based milk. The flavor will vary slightly, but it will still be delicious.

How do I prevent the halwa from sticking to the bottom of the kadai?

Constant stirring is the best way to prevent sticking. Also, make sure you’re using a heavy-bottomed pan and cooking on medium heat.

What if I don’t have saffron? Can I substitute it?

If you don’t have saffron, you can omit it. A tiny pinch of turmeric can give a similar color, but it won’t have the same flavor.

Can this halwa be made ahead of time?

Yes, you can make it a day ahead and store it in the refrigerator.

How can I tell when the halwa is cooked to the right consistency?

The halwa is ready when it starts to leave the sides of the kadai and releases the ghee. It should have a glossy sheen and a slightly thick consistency.

Enjoy making this Rava Halwa! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!