Cardamom Pistachio Semolina Halwa Recipe
Introduction
Halwa is a rich, fragrant semolina dessert that’s simple to make and beloved in many cultures. This version, flavored with cardamom and pistachios, offers a comforting sweetness perfect for any occasion. Serve it warm alongside puris or parathas for a delightful treat.
Ingredients
- 100g caster sugar
- Few drops of orange food colouring (optional)
- 6 cardamom pods
- 100g ghee
- 50g pistachios, chopped
- 175g semolina (coarse or fine)
- Puris or parathas, to serve (optional)
Instructions
- Step 1: Heat 250ml water in a pan until boiling, then stir in the caster sugar and orange food colouring if using.
- Step 2: Remove the seeds from the cardamom pods and discard the seeds. Add 3 of the empty cardamom husks to the boiling sugar syrup. Boil for several minutes, then transfer the syrup to a heatproof jug or bowl.
- Step 3: In the same pan, heat the ghee over medium heat. Add the remaining cardamom husks and chopped pistachios, frying for about 1 minute.
- Step 4: Add the semolina to the pan and toast it for a few minutes, stirring frequently to prevent burning and to develop a nutty aroma.
- Step 5: Return the hot sugar syrup to the pan gradually, stirring continuously to avoid lumps. Cook until all the liquid has been absorbed and the halwa comes together as a soft, moldable mass.
- Step 6: Remove and discard the cardamom husks, then serve the halwa hot. Enjoy it with puris or parathas if you like.
Tips & Variations
- For a richer taste, you can add a handful of raisins or swap pistachios for chopped almonds.
- If you prefer a smoother texture, use fine semolina and toast carefully to avoid clumps.
- To add a floral note, try infusing the syrup with a teaspoon of rose water instead of food colouring.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or ghee to restore the soft texture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make halwa without ghee?
While ghee adds a distinct richness and flavor, you can substitute it with unsalted butter or a neutral oil, though the taste and aroma will slightly differ.
Is it important to remove cardamom seeds?
Yes, removing the seeds prevents bitterness and ensures the halwa has a smooth, pleasant flavor with just a subtle cardamom fragrance from the husks.
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Cardamom Pistachio Semolina Halwa Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A rich and aromatic Indian dessert featuring toasted semolina cooked in ghee and sweetened with sugar syrup infused with cardamom, garnished with chopped pistachios. This traditional halwa is served warm and pairs wonderfully with puris or parathas for an indulgent treat.
Ingredients
For the Sugar Syrup and Flavoring
- 250ml water
- 100g caster sugar
- Few drops of orange food colouring (optional)
- 6 cardamom pods
For the Halwa
- 100g ghee
- 50g pistachios, chopped
- 175g semolina (coarse or fine)
To Serve (Optional)
- Puris or parathas
Instructions
- Prepare Sugar Syrup: In a pan, heat 250ml of water until boiling. Stir in 100g caster sugar and few drops of orange food colouring, if using, to create a sweet, colored syrup.
- Infuse Cardamom: Remove seeds from 6 cardamom pods and discard them. Add 3 of the empty cardamom husks to the boiling syrup. Boil the mixture for several minutes to infuse the flavor, then transfer the syrup along with cardamom husks to a heatproof jug or bowl.
- Toast Nuts and Semolina: In the same pan, heat 100g ghee over medium heat. Add the remaining 3 cardamom husks and 50g chopped pistachios. Fry together for 1 minute until fragrant. Then add 175g semolina and toast for several minutes, stirring frequently to prevent burning, until it turns golden and aromatic.
- Combine Syrup and Semolina: Return the hot sugar syrup gradually into the pan with the toasted semolina and nuts, stirring continuously to avoid clumps. Cook until the halwa thickens and all liquid is absorbed, forming a moldable consistency.
- Finish and Serve: Remove the cardamom husks from the halwa. Serve the warm halwa immediately, optionally accompanied by puris or parathas for a traditional experience.
Notes
- Orange food colouring is optional and can be omitted if preferred.
- Ensure to toast the semolina properly to get a nutty flavor and prevent a raw taste.
- Continuous stirring when adding syrup prevents lumps and results in smooth texture.
- Serving warm enhances the flavors and texture of the halwa.
- Puris or parathas complement the halwa well but can be skipped for a lighter meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Keywords: halwa, semolina dessert, Indian sweet, semolina halwa, cardamom halwa, pistachio halwa, Indian dessert recipe
