Steamed Indian Semolina and Cardamom Halwa

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

A fragrant and silky dessert made by steaming semolina with cardamom, sugar, and ghee for a traditional Indian sweet treat. This Indian-inspired recipe, ready in about 30 minutes, layers semolina (rava), ghee, 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 290 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 290 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. Add 1 cup semolina and toast, stirring constantly, for 5-6 minutes until it turns light golden and emits a nutty aroma.
  2. Step 2: Meanwhile, in a saucepan, combine 2 cups water, 1 cup whole milk, 3/4 cup sugar, and the 6 crushed green cardamom pods. Bring to a gentle boil over medium heat until sugar dissolves.
  3. Step 3: Slowly pour the hot milk mixture into the toasted semolina while stirring continuously to avoid lumps. Reduce heat to low and cook for 7-8 minutes, stirring frequently, until the halwa thickens and pulls away from the sides.
  4. Step 4: Stir in 1/4 cup chopped cashews and 2 tbsp raisins, cooking for another 2 minutes until the nuts are softened.
  5. Step 5: Remove from heat and let the halwa rest for 5 minutes before serving warm.

Frequently asked questions

How long does Steamed Indian Semolina and Cardamom Halwa 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 Steamed Indian Semolina and Cardamom Halwa?

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 Steamed Indian Semolina and Cardamom Halwa?

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 Steamed Indian Semolina and Cardamom Halwa 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 Steamed Indian Semolina and Cardamom Halwa?

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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