Pan-Fried Semolina and Cardamom Indian Sweet Cakes

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.

Golden pan-fried semolina cakes infused with aromatic cardamom and garnished with chopped pistachios, perfect for Indian dessert celebrations. This Indian-inspired recipe, ready in about 30 minutes, layers semolina (rava), whole milk, sugar 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 210 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: 15 min Cook: 15 min Serves 4 Indian cuisine 210 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium saucepan, bring 1 cup whole milk and 1/4 cup water to a gentle boil over medium heat. Gradually whisk in 1 cup semolina and 1/2 cup sugar, stirring continuously for 5 minutes until thickened and smooth.
  2. Step 2: Remove from heat and stir in 3 tbsp unsalted butter and 1 tsp ground cardamom until the butter melts and is fully incorporated.
  3. Step 3: Transfer the mixture to a greased shallow dish, spread evenly, and let it cool at room temperature for 30 minutes to firm up.
  4. Step 4: Cut the set semolina into 8 squares and heat a nonstick skillet over medium heat. Pan-fry the squares for 3 minutes per side until golden brown and crisp.
  5. Step 5: Garnish with 2 tbsp chopped pistachios before serving warm or at room temperature.

Related recipes