Pan-Seared Semolina Halwa with Cardamom and Nuts

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

A fragrant Indian dessert made by toasting semolina with ghee, sweetened with sugar, and enriched with cardamom and toasted nuts. This Indian-inspired recipe (vegetarian), 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 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp ghee in a heavy-bottomed pan over medium heat until shimmering. Add 3/4 cup semolina and toast, stirring continuously for 6-8 minutes until the semolina turns golden brown and emits a nutty aroma.
  2. Step 2: In a separate saucepan, bring 2 cups water to a boil. Slowly add the boiling water to the toasted semolina mixture, stirring constantly to avoid lumps.
  3. Step 3: Add 3/4 cup sugar and 4 crushed green cardamom pods to the pan. Stir and cook over low heat for 5-7 minutes until the mixture thickens.
  4. Step 4: In a small skillet, toast 2 tbsp cashews and 2 tbsp raisins in 1 tbsp ghee over medium heat until golden and aromatic, about 2-3 minutes. Fold the toasted nuts and raisins into the halwa.
  5. Step 5: Remove from heat and let the halwa rest for 5 minutes before serving warm.

Frequently asked questions

How long does Pan-Seared Semolina Halwa with Cardamom and Nuts 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 Pan-Seared Semolina Halwa with Cardamom and Nuts?

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 Pan-Seared Semolina Halwa with Cardamom and Nuts?

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 Pan-Seared Semolina Halwa with Cardamom and Nuts 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.

Is Pan-Seared Semolina Halwa with Cardamom and Nuts vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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