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
Scale
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
