Recipe
Why make it
A soft, glossy semolina halwa roasted in ghee and set with sugar syrup, cardamom and nuts. Quick enough for a weekday sweet craving, and a staple of Pakistani celebrations and Friday mornings.
Serves 6
+ 2 more in the full recipe
Step 1 of 7
Put the water, sugar, crushed cardamom and saffron, if using, in a small saucepan. Heat until the sugar dissolves, then keep the syrup hot on the lowest heat.
Step 2 of 7
Melt the ghee in a heavy-bottomed pan over medium-low heat. Add the almonds and fry for 1 minute until pale golden, then lift out with a slotted spoon and set aside with the pistachios.
Step 3 of 7
Add the semolina and a pinch of salt to the ghee. Stir constantly over medium-low heat until it turns light golden, smells nutty and looks sandy and loose.
Step 4 of 7
Add the raisins, then pour in the hot syrup slowly, standing back as it will spit and steam. Stir quickly to avoid lumps.
Step 5 of 7
Cook over low heat, stirring, until the semolina absorbs the liquid and the halwa thickens and leaves the sides of the pan, about 3–4 minutes.
The last 2 steps are in the full recipe.
Cook’s tip
Roast the semolina slowly and keep stirring. Pale, nutty grains give the best flavour, and dark brown ones taste bitter.
Ready to cook?
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