Baked Indian Semolina and Cardamom Halwa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant, warm dessert featuring roasted semolina cooked with cardamom and nuts, baked to a golden finish. This Indian-inspired recipe, ready in about 40 minutes, layers semolina (rava), ghee, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). In a heavy skillet, melt 1/4 cup ghee over medium heat and add 1 cup semolina, stirring constantly for 5-6 minutes until the semolina turns golden and emits a nutty aroma.
  2. Step 2: Meanwhile, warm 3 cups whole milk in a saucepan until just simmering, then remove from heat.
  3. Step 3: Slowly add the hot milk to the roasted semolina mixture in the skillet, stirring continuously to avoid lumps.
  4. Step 4: Stir in 3/4 cup sugar, 6 crushed green cardamom pods, 1/4 cup chopped cashews, 1/4 cup raisins, and a pinch of saffron strands if using.
  5. Step 5: Transfer the mixture into a greased 8-inch baking dish and bake in the preheated oven for 20 minutes, until the halwa sets and the surface develops a light crust.
  6. Step 6: Remove from oven and let cool slightly before serving warm.

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