Feer (Afghan Semolina Halwa) (ریف)

Name: Feer (Afghan Semolina Halwa) (ریف)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Afghanistan
Ingredients: Semolina (sooji) — 250 g (1 1/2 cups); Ghee or unsalted butter — 120 g (1/2 cup); Sugar — 200 g (1 cup); Water — 500 ml (2 cups); Ground cardamom — 3 g (1/2 tsp); Slivered almonds — 20 g (2 tbsp)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

10 minutes

Prep

20 minutes

Cook

Servings

Ingredients

Semolina (sooji) — 250 g (1 1/2 cups)
Ghee or unsalted butter — 120 g (1/2 cup)
Sugar — 200 g (1 cup)
Water — 500 ml (2 cups)
Ground cardamom — 3 g (1/2 tsp)
Slivered almonds — 20 g (2 tbsp)

Method

Bring the water and sugar to a simmer in a small saucepan; stir until dissolved, then keep warm.
Melt the ghee in a heavy-bottomed pan over medium heat.
Add the semolina and toast, stirring constantly, for 8-10 minutes until golden and fragrant.
Reduce heat to low and carefully pour in the warm sugar syrup, stirring quickly to avoid lumps.
Add the cardamom and continue stirring until the mixture thickens and pulls from the sides of the pan, about 5 minutes.
Spoon into bowls, scatter with slivered almonds, and serve warm.

Introduction: A warm, buttery semolina halwa scented with cardamom, eaten with fresh naan on cold mornings.

Cultural Background: Feer is a staple Afghan breakfast sweet, closely related to halwas found across South and Central Asia. Families often make a batch on Friday mornings, the start of the weekend, to share over tea.

Tips: Toast the semolina slowly — rushing this step leaves a raw, starchy taste. Warm syrup prevents clumping; cold syrup added too fast will seize the semolina.

Variations: Add raisins or chopped walnuts for texture. Use rosewater in place of cardamom for a floral version.

Vegetarian/Vegan: Naturally vegetarian. For a vegan version, replace ghee with a neutral vegetable oil.

Serving Suggestions: Serve warm alongside milk tea (Shir Chai) and fresh naan.

Storage: Keeps in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a pan over low heat with a splash of water to loosen it, or microwave in 20-second bursts.

Nutrition: 310 kcal | Protein 4g | Carbs 46g | Fat 13g

FAQs:

Q: Can I use farina instead of semolina?

A: Yes, fine semolina and farina behave similarly in this recipe.

Q: Why did my halwa turn out gluey?

A: This usually means the semolina wasn’t toasted long enough before the syrup was added.