Halwa Dessert

READY IN: 20mins
Recipe by Lloyd-Fred

This is a semolina halwa based on a recipe issued by the Indian Government more than 45 years ago. It is simple, buttery and not too sweet. We prefer this family favorite to other versions, such as those posted on Recipezaar, which you should try also. We hope this version will be your favorite, too.

Top Review by Charishma_Ramchanda

I have been wanting to make this since so many days. Finally, got around to doing it today. I did not have saffron on hand, so I used 2 drops of liquid yellow food colour instead which really worked like a charm in the recipe{the final colour of this dish was exactly how it should be}. Also, I omitted the almonds and sultanas because no-one was too keen on having those in this. This was so yummy and really wonderful. I served it with white bread on this cold and rainy winter night. I enjoyed it on its own too. Everyone said it was "First class!". Thanks alot for sharing.

Ingredients Nutrition

  • 34 cup sugar
  • 2 cups water
  • 12 cup uncooked farina (Cream of Wheat)
  • 12 cup ghee (butter ghee not "vegetable ghee", substitute 1/2 cup plus 2 tsp. unsalted butter) (optional)
  • 14 cup sliced or blanched slivered almond
  • 12 cup sultana (golden raisins; dark raisins will do)
  • 1 pinch saffron


  1. Boil the sugar, water and saffron together to make a light syrup, set aside.
  2. Melt the ghee or butter in a deep pan over medium heat, blending in the farina and stirring constantly so that the mixture will not burn.
  3. Add the sultanas and almonds.
  4. Within 3 or 4 minutes, the mixture should be a light brown.
  5. Add the saffron syrup (use caution as it will splatter) and continue stirring constantly.
  6. Turn the heat to its highest and cook quickly until the mixture is the consistency of mush and the ghee just begins to separate.
  7. Remove from heat immediately, and allow to cool.
  8. Serve hot or warm as a dessert.

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