Cardamom-Infused Punjabi Semolina Halwa

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

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.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cardamom-Infused Punjabi Semolina Halwa take to make?

Total time is about 35 minutes (10 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 Cardamom-Infused Punjabi Semolina 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 Cardamom-Infused Punjabi Semolina 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 Cardamom-Infused Punjabi Semolina Halwa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cardamom-Infused Punjabi Semolina 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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