Easy Semolina Halwa Recipe – Cashew & Raisin Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Semolina Halwa Recipe – Cashew & Raisin Indian Dessert

Hey everyone! If you’re craving a warm, comforting Indian dessert that’s surprisingly easy to make, you’ve come to the right place. This semolina halwa (sooji halwa) is a classic for a reason – it’s golden, sweet, and utterly delicious. I remember making this for the first time during Diwali, and it quickly became a family favorite. It’s perfect for celebrations, or just a cozy night in. Let’s get cooking!

Why You’ll Love This Recipe

This semolina halwa recipe is a winner because it’s quick, simple, and delivers incredible flavor. It’s ready in under 20 minutes, making it perfect when you need a sweet treat fast. Plus, the combination of crunchy cashews, plump raisins, and fragrant cardamom is just heavenly. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this delightful halwa:

• 1 cup semolina (sooji/rava)
• 1 cup sugar
• 2.5 cups water
• 0.25 teaspoon cardamom powder
• 2 pinches saffron strands
• 5 tablespoons ghee (clarified butter)
• 12 cashews
• 12 raisins

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Semolina (Sooji) Varieties

There are a few different types of semolina you can use. Fine semolina (rava) will give you a smoother halwa, while coarse semolina (sooji) will have a bit more texture. I usually use medium-fine, which strikes a nice balance. About 1 cup of semolina is roughly 150 grams.

Ghee – The Flavor Base

Ghee is key to that authentic halwa flavor. It adds a richness you just can’t get with oil. If you’re not familiar, ghee is clarified butter – it has a nutty aroma and a high smoke point. 5 tablespoons is about 75ml.

Cardamom – The Aromatic Spice

Freshly ground cardamom is best, but good quality cardamom powder works beautifully too. It adds such a lovely fragrance!

Saffron – Adding Color and Luxury

Saffron isn’t just about color; it adds a subtle, floral flavor. A little goes a long way! If saffron is too pricey, you can use a tiny pinch of kesari food coloring instead.

Regional Variations in Halwa

Halwa is a pretty versatile dessert! You’ll find different versions all over India. Some people add milk for a creamier texture, while others include different nuts like almonds or pistachios. In some regions, they even add carrots (gajar ka halwa) or beetroot!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat 2 tablespoons of ghee in a heavy-bottomed pot over medium heat. Add the cashews and fry until they turn golden brown. Then, toss in the raisins and fry until they plump up. Remove them from the pot and set aside – these are our gorgeous garnishes!
2. Now, add the semolina to the same ghee in the pot. Lower the heat to low-medium and roast the semolina, stirring constantly. This is important! You want it to become fragrant and slightly crunchy, but don’t let it brown. This usually takes about 5-7 minutes.
3. While the semolina is roasting, bring 2.5 cups of water to a boil in a separate saucepan.
4. Once the semolina is roasted, slowly pour the boiling water into the pot while stirring continuously. This prevents lumps from forming – trust me, it’s a lifesaver!
5. Keep stirring and cook the semolina mixture until all the water is absorbed. Then, cover the pot and let it simmer on low heat for 2-3 minutes. This helps the semolina cook through properly.
6. Add the sugar and mix well until it dissolves completely. Continue cooking until the mixture starts to thicken and leaves the sides of the pot.
7. Stir in the cardamom powder, saffron strands (or kesari color), and the remaining ghee. Cook for another minute or two, until everything is well combined and the mixture looks glossy.
8. Finally, garnish with the fried cashews and raisins. Fluff it up with a fork before serving and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect halwa:

Roasting the Semolina Perfectly

Don’t rush the roasting process! It’s crucial for developing that lovely nutty flavor and preventing a sticky halwa. Keep stirring constantly to avoid burning.

Achieving the Right Consistency

You want the halwa to be soft and slightly moist, but not runny. It should hold its shape when you scoop it up.

Preventing Lumps

Slowly adding the boiling water while stirring vigorously is the key to avoiding lumps. If you do get a few, don’t panic! Just keep stirring – they should eventually disappear.

Using Saffron Effectively

To get the most flavor and color from your saffron, you can soak the strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the halwa.

Variations

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

• Vegan Semolina Halwa: Substitute the ghee with coconut oil or any other plant-based oil.
• Gluten-Free Considerations: Semolina can contain gluten depending on the source. Ensure you use certified gluten-free semolina if needed.
• Adjusting the Sweetness Level: Feel free to adjust the amount of sugar to your liking. Start with ¾ cup and add more if needed. My grandmother always used a little less sugar, preferring a more subtle sweetness.
• Festival Adaptations (Diwali, Weddings): For Diwali, I like to add a sprinkle of edible silver leaf (varak) for extra festivity. For weddings, you can make a larger batch and serve it in individual bowls.
• Nut-Free Halwa: Simply omit the cashews and raisins! It’s still delicious.

Serving Suggestions

Semolina halwa is wonderful on its own, but it’s also lovely served with a scoop of vanilla ice cream or a dollop of yogurt. It’s a perfect dessert after a spicy Indian meal.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if it’s too thick.

FAQs

Let’s answer some common questions:

What type of semolina is best for halwa?

Medium-fine semolina (rava) is a great all-rounder. It gives you a good balance of texture and smoothness.

Can I make halwa with oil instead of ghee?

You can, but the flavor won’t be quite the same. Ghee adds a unique richness that oil can’t replicate.

How do I know when the halwa is cooked properly?

The halwa should be soft, slightly moist, and pull away from the sides of the pot. It should also have a lovely golden color.

Can I add other nuts or dried fruits to this halwa?

Absolutely! Almonds, pistachios, and dates would all be delicious additions.

How can I prevent the halwa from becoming sticky?

Roasting the semolina properly and adding the boiling water slowly while stirring are the key to preventing stickiness.