Cardamom-Infused Punjabi Semolina Halwa

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A fragrant dessert made by roasting semolina in ghee, then slowly cooking it with milk, sugar, and crushed cardamom for a creamy, aromatic halwa. This Indian-inspired recipe, ready in about 35 minutes, layers semolina (sooji), 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 320 calories and feeds 4, 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.

Ingredients

• 1 cup semolina (sooji)
• 4 tbsp ghee
• 2 cups whole milk
• 3/4 cup granulated sugar
• 5, crushed green cardamom pods
• 1/2 cup water
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios

Instructions

1. Step 1: In a heavy-bottomed pan, heat 4 tbsp ghee over medium heat until melted and shimmering. Add 1 cup semolina and roast, stirring constantly, for 6-8 minutes until it turns golden brown and emits a nutty aroma.
2. Step 2: Meanwhile, in a separate saucepan, combine 2 cups whole milk, 1/2 cup water, 3/4 cup granulated sugar, and 5 crushed green cardamom pods. Warm gently over low heat until the sugar dissolves and the mixture is hot but not boiling.
3. Step 3: Slowly pour the warm milk mixture into the roasted semolina while stirring continuously to avoid lumps. Reduce heat to low and cook, stirring frequently, for 7-10 minutes until the halwa thickens and pulls away from the sides.
4. Step 4: Stir in 2 tbsp chopped almonds and 2 tbsp chopped pistachios, reserving a few for garnish.
5. Step 5: Transfer to serving bowls and garnish with remaining nuts. Serve warm for a comforting Punjabi dessert.