Haluwa Recipe

Prepare the syrup

Crush cardamom pods lightly to open. In a small saucepan, combine the water, milk, sugar and crushed cardamom pods. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and keep the syrup at a very low simmer; if using saffron, add the strands to the warm syrup to bloom. Keep warm and covered.

Toast semolina

Heat a heavy-bottomed skillet or saucepan over medium-low heat. Add the butter (6 tbs) and let it melt. Once the butter foams and begins to smell nutty, add the semolina. Stir continuously with a spatula or wooden spoon to coat the semolina with butter and toast evenly. Continue toasting for about 8–12 minutes until the semolina turns a deep golden color and gives off a warm, nutty aroma. Take care to lower the heat if it begins to brown too quickly or stick.

Combine syrup and semolina

With the semolina well-toasted and evenly golden, remove the cardamom pods from the syrup (if whole pods were used). Reduce heat to low. Slowly and carefully pour the warm sugar syrup into the hot semolina in a steady stream while continuously stirring. The mixture will sputter and release steam — pour gradually to avoid lumps. Keep stirring to incorporate the liquid fully; semolina will absorb the syrup and swell. If the mixture seems too dry, add the reserved warm milk or a tablespoon of warm water at a time until desired consistency is reached.

Simmer and finish

After adding the syrup, cook the haluwa on low heat for 4–6 minutes, stirring frequently to prevent sticking. Add the teaspoon of salt and the optional teaspoon of rose water (if using) and mix thoroughly. If you prefer a richer texture, stir in an extra tablespoon of ghee or butter now. Cook until the haluwa pulls away slightly from the sides of the pan and reaches a glossy, spoonable consistency.

In a small skillet, melt the 2 tbs ghee (or butter) over medium heat. Add the sliced almonds, pistachios and raisins. Fry until nuts are lightly golden and raisins puff (about 1–2 minutes). Remove from heat.

Fold about half of the toasted nuts and raisins into the haluwa, reserving the rest for topping. Transfer the haluwa to a serving dish or divide into individual bowls. Garnish with the remaining nuts, raisins and a few saffron strands if used. Serve warm.