Easy Semolina Halwa Recipe – Cashew Almond Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Semolina Halwa Recipe – Cashew Almond Indian Dessert

Okay, let’s be real. Is there anything more comforting than a warm bowl of halwa? This semolina halwa (sooji halwa) is 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 simple, quick, and always a crowd-pleaser. Plus, the nutty crunch from the cashews and almonds just takes it over the top!

Why You’ll Love This Recipe

This recipe is perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen. It comes together in under 30 minutes, and requires minimal ingredients. It’s also incredibly versatile – you can easily adjust the sweetness and add different nuts or spices to suit your taste. Seriously, this halwa is a hug in a bowl!

Ingredients

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

• 1 cup fine semolina (rava/sooji) – about 150g
• 0.5 cup ghee (clarified butter) – about 115g
• 0.75 cup sugar – about 150g
• 2.5 cups water – about 600ml
• 0.33 cup cashews – about 50g
• 8-10 almonds
• 2 tablespoons sweet raisins
• 0.5 teaspoon cardamom powder – about 2g

Ingredient Notes

Let’s talk ingredients for a sec, because the little things really matter!

• Semolina: I prefer using fine semolina (rava/sooji) for a smoother texture. Coarse semolina works too, but the halwa will have a slightly grainier consistency.
• Ghee: Good quality ghee is key! It adds a beautiful aroma and flavor. Traditionally, homemade ghee is best, but a good store-bought brand will do.
• Sweetness: Indian sweets can vary a lot in sweetness depending on the region. I find 0.75 cup sugar is a good balance, but feel free to adjust it to your liking. My aunt always adds a little more – she has a serious sweet tooth!
• Cardamom: Freshly ground cardamom is always best. The aroma is incredible! If you can’t find whole cardamom pods, good quality pre-ground cardamom powder works well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a heavy-bottomed pan over medium heat. Add the cashews and fry until they turn golden brown. Then, toss in the almonds and raisins and fry for another minute or two until the raisins plump up. Don’t walk away – nuts burn quickly! Remove about half of the fried nuts and set them aside for garnish.
2. Now, add the semolina to the pan with the remaining ghee. This is where the magic starts! Roast the semolina on medium-low heat for about 5-7 minutes, stirring constantly. You want it to become fragrant and lightly golden. Be patient – this step is crucial for a good flavor.
3. Carefully pour in the hot water (or a mix of water and milk – about 1 cup water and 1.5 cups milk works beautifully!). Immediately start stirring vigorously with a spatula or spoon. This is super important to prevent lumps from forming.
4. Once everything is well combined, cover the pan and cook on low heat for about 5-7 minutes, or until the semolina has absorbed all the liquid and becomes fluffy. Don’t peek! Let the steam do its work.
5. Add the sugar and cardamom powder. Stir well until the sugar dissolves completely and the halwa starts to leave the sides of the pan. This usually takes another 2-3 minutes.
6. Optional: At this point, you can add a teaspoon of rose water for a delicate floral aroma, or a little extra ghee for richness. Finally, garnish with the reserved fried nuts and serve warm.

Expert Tips

• Don’t stop stirring! Seriously, constant stirring is the key to lump-free halwa.
• Use hot water: Hot water helps the semolina cook evenly and prevents lumps.
• Roast the semolina well: Roasting brings out the nutty flavor of the semolina.
• Heavy-bottomed pan: A heavy-bottomed pan prevents the halwa from sticking and burning.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a plant-based ghee alternative. There are some really good ones available now!
• Gluten-Free: Semolina is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: My friend loves adding a pinch of saffron strands soaked in warm milk for a luxurious touch. You could also try a tiny bit of nutmeg.
• Festival Adaptations: During Diwali, I often add a sprinkle of edible silver leaf (varak) for a festive look. For Lohri, we make a larger batch and share it with neighbors!

Serving Suggestions

Halwa is best enjoyed warm! It’s delicious on its own, or you can serve it with a side of fresh fruit or a scoop of vanilla ice cream. A sprinkle of chopped pistachios adds a nice touch too.

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 may 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 has the best texture and flavor when served warm.
• How do I prevent lumps from forming when making halwa? The key is to stir constantly when you add the hot water. And make sure your water is hot!
• Can I use a different type of nut for garnish? Absolutely! Pistachios, walnuts, or even pecans would be delicious.
• What is the best type of ghee to use for authentic flavor? Homemade ghee is the gold standard, but a good quality store-bought ghee will work well too. Look for ghee that is made from cow’s milk.
• How can I adjust the sweetness level of the halwa? Start with 0.75 cup sugar and taste as you go. You can always add more, but you can’t take it away!