Cardamom-Spiced Semolina Halwa

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

A fragrant Indian dessert made by toasting semolina and simmering it with ghee, sugar, and cardamom until rich and silky. This Indian-inspired recipe, ready in about 30 minutes, layers semolina (rava), ghee, water 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 220 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: 10 min Cook: 20 min Serves 6 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp ghee in a heavy-bottomed pan over medium heat until melted and shimmering.
  2. Step 2: Add 1 cup semolina to the pan and toast, stirring continuously with a wooden spoon, for 6-8 minutes until it turns light golden and emits a nutty aroma.
  3. Step 3: In a separate saucepan, bring 2 cups water to a boil, then add 3/4 cup sugar and 6 crushed green cardamom pods, stirring until sugar dissolves.
  4. Step 4: Slowly pour the hot sugar-cardamom water into the toasted semolina while stirring vigorously to avoid lumps.
  5. Step 5: Reduce heat to low and cook, stirring frequently, until the mixture thickens and semolina absorbs all the liquid, about 6-8 minutes.
  6. Step 6: Stir in 2 tbsp sliced almonds and 2 tbsp golden raisins, cooking for another 2 minutes to soften the raisins.
  7. Step 7: Remove from heat and let cool slightly before serving warm or at room temperature.

Frequently asked questions

How long does Cardamom-Spiced Semolina Halwa take to make?

Total time is about 30 minutes (10 min prep + 20 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-Spiced 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-Spiced 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-Spiced Semolina 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 Cardamom-Spiced 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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