Spiced Semolina Indian Halwa with Cardamom

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, warm Indian dessert made by toasting semolina with ghee and simmering with milk and sugar, accented by aromatic cardamom. This Indian-inspired recipe, ready in about 30 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: 20 min Serves 4 Indian cuisine 320 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 the semolina turns golden and releases a nutty aroma.
  3. Step 3: Meanwhile, combine 2 cups whole milk, 3/4 cup water, and 3/4 cup granulated sugar in a saucepan and warm over low heat until the sugar dissolves and the mixture is hot but not boiling.
  4. Step 4: Carefully pour the warm milk mixture into the toasted semolina in a slow, steady stream while stirring continuously to avoid lumps.
  5. Step 5: Add 1 tsp ground cardamom, reduce heat to low, and cook the mixture, stirring frequently, until it thickens and the semolina is fully cooked, about 7-10 minutes.
  6. Step 6: Stir in 2 tbsp chopped cashews and 2 tbsp raisins, cooking for another 2 minutes to soften the nuts and plump the raisins.
  7. Step 7: Remove from heat and let the halwa rest for 5 minutes before serving warm.

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