Pan-Fried Cardamom and Coconut Semolina 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 Indian dessert made with roasted semolina, coconut milk, and cardamom, pan-fried to a golden finish. This Indian-inspired recipe, ready in about 30 minutes, layers semolina (rava), unsweetened shredded coconut, ghee 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 300 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: 20 min Serves 4 Indian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a heavy-bottomed pan, heat 3 tbsp ghee over medium heat until melted and fragrant. Add 3/4 cup semolina and 1/4 cup unsweetened shredded coconut, stirring continuously for 5-6 minutes until the mixture turns golden brown and aromatic.
  2. Step 2: While roasting, in a separate saucepan, combine 1 1/2 cups water, 1/2 cup coconut milk, and 1/2 cup sugar. Bring to a gentle boil until sugar dissolves completely.
  3. Step 3: Slowly pour the hot liquid mixture into the roasted semolina mixture in the pan, stirring constantly to avoid lumps. Reduce heat to low and cook, stirring continuously, for 8-10 minutes until the halwa thickens.
  4. Step 4: Stir in 1 tsp ground green cardamom, 2 tbsp chopped cashews, and 2 tbsp raisins. Cook for another 2 minutes until the nuts soften and the halwa pulls away from the sides of the pan.
  5. Step 5: Remove from heat and let cool slightly before serving warm or at room temperature.

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