Walnut and Raisin Semolina Halava
Indulge in the rich and aromatic flavors of Walnut and Raisin Semolina Halava, a classic Indian dessert reimagined with a nutty twist. Featuring golden roasted semolina (sooji) lovingly cooked in ghee, this sweet treat is infused with the warmth of cardamom, the delicate scent of saffron, and the crunch of chopped walnuts. Juicy raisins add bursts of natural sweetness, perfectly balancing the velvety texture of this comforting dish. Quick to prepare in just 25 minutes, this halava pairs beautifully with a cup of chai or as a festive offering. Serve it warm and let the alluring blend of flavors and textures make every bite unforgettable. Perfect for celebrations or cozy evenings, it’s an easy yet decadent dessert that highlights the magic of simple ingredients.
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Recipe Information
Ingredients
- 1 cup Semolina (Sooji)
- 0.333 cup Ghee (clarified butter)
- 0.667 cup Sugar
- 2 cups Water
- 0.5 cup Milk
- 0.25 cup Walnuts, chopped
- 0.25 cup Raisins
- 0.5 teaspoon Cardamom powder
- 0.125 teaspoon Saffron strands (optional)
- 1 pinch Salt
Instructions
Heat a heavy-bottomed pan over medium heat and add the ghee. Let it melt completely.
Add the semolina to the pan and roast it, stirring continually, for about 6-8 minutes or until it turns golden and fragrant. Be careful not to let it burn.
While the semolina is roasting, combine the water and milk in a saucepan and warm them over low heat. If using saffron, add it to the liquid mixture to infuse the flavor.
Once the semolina is roasted, reduce the heat to low and carefully pour the warm water and milk mixture into the pan. Stir constantly to avoid lumps, as the liquid will sizzle and create steam.
Add the sugar, cardamom powder, and a pinch of salt to the pan. Mix well to dissolve the sugar and incorporate the flavors.
Stir in the chopped walnuts and raisins, ensuring they are evenly distributed throughout the halava.
Continue cooking on low heat, stirring occasionally, for about 5-7 minutes or until the halava thickens and the ghee starts to separate from the sides of the pan.
Turn off the heat and cover the pan with a lid. Let the halava rest for 2-3 minutes before serving.
Serve the Walnut and Raisin Semolina Halava warm, optionally garnished with additional chopped walnuts or saffron strands for a visual touch.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 319.4 g | 116% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 167.0 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 267 mg | 21% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
