Semolina Halwa


This recipe is from Indranee Ghosh’s book ‘Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills’ (Hachette India).

In this well-seasoned medley of memories and meals, the author brings together charming vignettes from her youth in the densely forested Khasi Hills and in Bengal with a delectable selection of recipes passed down over three generations.

Ghee ½ cup
Fennel seeds 1 teaspoon
Cashew nuts or Peanuts ¼ cup
Raisins ¼ cup
Semolina 1 cup
Sugar, Honey or Jaggery ½ cup
Water ½ cup
Milk 1 cup

In a deep-bottomed kadhai, heat the ghee. Add the fennel seeds and fry until lightly browned. Throw in the nuts and raisins and fry for a minute or until the raisins swell and the nuts are browned. Add the semolina, turn down the heat and stir it often to fry it evenly.


Add a sweetener of your choice, stir well to caramelize and then add the water and milk. Stir constantly until the liquid evaporates and the halwa comes off the kadhai.


Serve on a bed of puffed rice, or with toast, or with hing kochuri.


This halwa can also be made with vermicelli or dalia (broken wheat). You can substitute the fennel seeds with 1 cardamom, 2 cloves and a small stick of cinnamon.

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