Baked Indian Semolina and Cardamom Halwa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Baked Indian Semolina and Cardamom Halwa take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Indian Semolina and Cardamom Halwa?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Indian Semolina and Cardamom Halwa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Indian Semolina and Cardamom Halwa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Indian Semolina and Cardamom Halwa?

Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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