Spiced Semolina Indian Halwa with Cardamom

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

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.

Frequently asked questions

How long does Spiced Semolina Indian Halwa with Cardamom 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 Spiced Semolina Indian Halwa with Cardamom?

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 Spiced Semolina Indian Halwa with Cardamom?

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 Spiced Semolina Indian Halwa with Cardamom 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.

What goes well with Spiced Semolina Indian Halwa with Cardamom?

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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