Easy Semolina Halwa Recipe – Cardamom & Cashew Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Semolina Halwa Recipe – Cardamom & Cashew Indian Dessert

Hey everyone! If you’re craving something sweet, warm, and utterly comforting, you have to try this semolina halwa. It’s a classic Indian dessert, and honestly, 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 semolina halwa (also known as Sooji Halwa or Rava Halwa) is a hug in a bowl. It’s perfect for a quick dessert, a festive treat, or just when you need a little something to brighten your day. It’s naturally vegetarian, and comes together in under 20 minutes – seriously! Plus, the cardamom and cashew flavors are just chef’s kiss.

Ingredients

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

• ½ cup rava/sooji/semolina
• 1 cup sugar
• 2 cups water
• ⅓ cup melted ghee (about 48g)
• 1 tbsp cooking oil
• ½ tsp cardamom powder
• 2 pinches yellow food color (optional)
• A few cashewnuts (about 10-12)
• 1-2 cloves

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Rava/Sooji Varieties: You can use fine, medium, or coarse semolina. I prefer medium for this recipe – it gives a nice texture. If using fine, reduce the cooking time slightly.
• Ghee Quality: Ghee is key for that rich, authentic flavor. Use good quality ghee for the best results. Homemade is amazing if you have it!
• Cardamom Freshness: Freshly ground cardamom powder is so much more fragrant. If you can, grind your own from cardamom pods.
• Cashew Roasting: Don’t skip roasting the cashews! It brings out their sweetness and adds a lovely crunch. I like to roast them until they’re a beautiful golden brown.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee and oil in a kadai (or a deep pan) over medium heat. Add the cloves and cashews. Roast them until the cashews are golden brown and fragrant. Be careful not to burn them! Set these aside.
2. In the same kadai, add the semolina. Now, this is important: roast the semolina until it smells wonderfully fragrant, but don’t let it brown. This usually takes about 5-7 minutes. Keep stirring constantly to prevent burning. Once roasted, remove from the heat.
3. Bring the 2 cups of water to a boil. Add the yellow food color, if using. Carefully and slowly pour the boiling water into the roasted semolina while mixing continuously. This is where a little muscle comes in handy!
4. Add a pinch of salt. Cook on medium flame, stirring constantly, until all the water is absorbed. Once the water is absorbed, cover the kadai and let it simmer for 3-4 minutes. This helps the semolina cook through evenly.
5. Now, add the sugar and mix well until it’s completely dissolved. Continue cooking until the mixture thickens and starts to leave the sides of the pan. This is how you know it’s getting there!
6. Stir in the cardamom powder and the roasted cashews and cloves. Give it a good mix to combine everything.
7. Transfer the halwa to a greased bowl. Flatten the top slightly and let it set for a few minutes. Garnish with a few extra cashews, and serve warm!

Expert Tips

• Don’t walk away! Semolina can burn quickly, so constant stirring is key, especially during roasting.
• Adjust sweetness: Feel free to adjust the amount of sugar to your liking.
• Water temperature is crucial: Using boiling water helps prevent lumps from forming.

Variations

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

• Vegan Adaptation: Substitute the ghee with coconut oil or any other vegan-friendly oil.
• Sugar Substitutions: You can use jaggery or dates instead of sugar for a healthier option. My friend uses date syrup and loves it!
• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of saffron for a different flavor profile.
• Festival Adaptations: During Diwali or Lohri, I love adding a sprinkle of chopped pistachios and almonds for extra richness.

Serving Suggestions

This halwa is delicious on its own, but it’s also lovely served with a dollop of yogurt or a scoop of vanilla ice cream. It’s a popular dessert during festivals and celebrations in India, and it’s often served as a comforting treat during the colder months.

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 before serving. It might thicken up a bit when chilled, so you might need to add a splash of milk or water while reheating.

FAQs

Let’s answer some common questions!

• Is this halwa best served hot or cold? Definitely hot! It’s at its most comforting and flavorful when served warm.
• Can I use a different type of oil? Yes, you can use vegetable oil or sunflower oil, but ghee really adds that authentic flavor.
• How do I prevent the halwa from becoming sticky? Roasting the semolina properly and cooking it until it leaves the sides of the pan are key to preventing stickiness.
• What is the best way to roast the semolina? Roast it over medium heat, stirring constantly, until it smells fragrant but doesn’t brown.
• Can I add other nuts or dry fruits? Absolutely! Feel free to add almonds, pistachios, raisins, or any other nuts or dry fruits you like.

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