Pistachio Cardamom Semolina Halwa Recipe

Introduction

Halwa is a rich and fragrant Indian dessert made from semolina, sugar, and ghee, infused with the warm aroma of cardamom and the crunch of pistachios. This comforting treat is perfect served warm alongside puris or parathas for a delightful snack or festive occasion.

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

1. Step 1: Heat 250ml water in a pan until boiling. Stir in the caster sugar and orange food colouring, if using, until the sugar dissolves completely.
2. Step 2: Remove the seeds from the cardamom pods and discard them. Add 3 of the cardamom husks to the boiling sugar syrup. Boil for several minutes, then transfer the syrup with husks to a heatproof jug or bowl and set aside.
3. Step 3: In the same pan, heat the ghee over medium heat. Add the remaining cardamom husks and the chopped pistachios. Fry for about 1 minute until fragrant.
4. Step 4: Add the semolina to the ghee mixture. Toast it for a few minutes, stirring frequently to prevent burning and ensure an even golden color.
5. Step 5: Return the hot sugar syrup to the pan with the toasted semolina. Stir continuously to prevent clumping until all the liquid has been absorbed and the halwa becomes thick and moldable.
6. Step 6: Scoop out the cardamom husks before serving. Serve the hot halwa with puris or parathas, if desired.

Tips & Variations

• Use finely ground semolina for a smoother texture, or coarse semolina for a more rustic feel.
• Add a handful of raisins or chopped almonds along with pistachios for extra texture and flavor.
• For a vegan version, substitute ghee with coconut oil and ensure sugar is vegan-friendly.
• If you prefer less sweetness, reduce the caster sugar to 75g or adjust to taste.

Storage

Store any leftover halwa in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave with a splash of water to restore its softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make halwa without cardamom?

Yes, while cardamom adds a distinctive aroma and flavor, you can omit it or substitute with a pinch of cinnamon or nutmeg for a different but pleasant taste.

What can I serve halwa with?

Halwa is traditionally enjoyed with puris or parathas but can also be eaten on its own as a sweet snack or dessert. It pairs well with chai or other hot beverages.

Pistachio Cardamom Semolina Halwa Recipe

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4.8 from 104 reviews

This traditional Halwa recipe is a rich and fragrant Indian dessert made with semolina, ghee, sugar, and cardamom, garnished with chopped pistachios. The semolina is toasted in ghee and combined with a fragrant sugar syrup infused with cardamom, resulting in a luscious, piping-hot dessert often enjoyed with puris or parathas.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Syrup Ingredients

• 250ml water
• 100g caster sugar
• Few drops of orange food colouring (optional)
• 6 cardamom pods (seeds removed and husks separated)

Halwa Mixture

• 100g ghee
• 50g pistachios, chopped
• 175g semolina (coarse or fine)

To Serve (Optional)

• Puris or parathas

Instructions

1. Prepare the sugar syrup: Heat 250ml water in a pan until boiling, then stir in the caster sugar and food colouring if using. Remove the seeds from the cardamom pods and keep the husks. Add 3 cardamom husks to the pan and boil the mixture for several minutes to infuse the flavor. Transfer this hot syrup to a heatproof jug or bowl to keep warm.
2. Toast semolina and nuts: In the same pan, heat the ghee over medium heat. Add the remaining 3 cardamom husks and chopped pistachios, frying them for about 1 minute until aromatic. Add the semolina and toast it for several minutes, stirring frequently to ensure it turns a light golden color without burning, enhancing the nutty flavor.
3. Combine syrup with semolina mixture: Carefully pour the hot sugar syrup back into the pan with the toasted semolina, stirring continuously to avoid lumps. Cook while stirring until the liquid has been fully absorbed and the halwa thickens and holds together easily.
4. Finish and serve: Remove and discard the cardamom husks. Serve the halwa hot on its own or accompanied by puris or parathas for a traditional experience.

Notes

• Using coarse semolina gives a more textured halwa, while fine semolina creates a smoother consistency.
• Orange food colouring is optional; it gives the halwa a rich, traditional color but does not affect flavor.
• Ensure constant stirring when adding the syrup to prevent clumping and burning.
• Ghee enriches the flavor significantly; substituting it with butter will change the traditional taste.
• Halwa is best enjoyed fresh and hot for the ideal texture and warmth.

Keywords: Halwa, Indian dessert, Semolina halwa, Ghee dessert, Cardamom halwa, Pistachio halwa