Name: Cardamom Pistachio Semolina Halwa Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 250ml water; 100g caster sugar; Few drops of orange food colouring (optional); 6 cardamom pods, seeds removed; 100g ghee; 175g semolina (coarse or fine); 50g pistachios, chopped; Puris or parathas

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Introduction

Halwa is a rich and fragrant Indian dessert made from semolina, ghee, and sugar, flavored with cardamom and topped with pistachios. This simple yet comforting sweet is perfect for festive occasions or a cozy treat any time.

This image shows a close-up of a white bowl filled with bright yellow, crumbly semolina dessert that looks soft and moist. The dessert has a rough texture and is heaped slightly above the bowl edges in uneven chunks. Small bits of white sliced almonds are sprinkled lightly on top, adding small contrasting spots to the yellow base. The bowl sits on a white marbled surface, creating a clean and simple backdrop. photo taken with an iphone --ar 4:5 --v 7

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 them. Add 3 of the cardamom husks to the boiling sugar syrup. Boil for several minutes, then transfer the syrup to a heatproof jug or bowl.
Step 3: Heat the ghee in the same pan, then add the remaining cardamom husks and chopped pistachios. Fry for about 1 minute.
Step 4: Add the semolina to the pan. Toast it for a few minutes, stirring frequently to prevent burning and ensure even browning.
Step 5: Return the hot sugar syrup to the pan with the toasted semolina, stirring continuously to avoid clumping. Cook until all the liquid has been absorbed and the halwa comes together into a soft, moldable consistency.
Step 6: Remove and discard the cardamom husks. Serve the halwa hot, optionally accompanied by puris or parathas.

Tips & Variations

Use coarse semolina for a nuttier texture or fine semolina for a smoother halwa.
Add a handful of raisins or chopped almonds along with the pistachios for extra richness.
If you prefer, substitute ghee with unsalted butter, though ghee provides the best flavor.
For a colorful twist, a few drops of orange food colouring add an inviting warm hue but can be omitted.

Storage

Store leftover halwa in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave with a splash of water to restore softness and prevent drying out. Halwa is best enjoyed warm and fresh.

How to Serve

The image shows a white bowl filled with a bright yellow, crumbly dessert that appears soft and moist. The dessert has an uneven texture with small clumps and granules, topped with a light sprinkle of thin white flakes, possibly nuts or coconut. The bowl has a scalloped edge, and the dessert takes up most of the bowl’s space. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make halwa without ghee?

You can substitute ghee with unsalted butter or oil, but ghee provides the authentic rich flavor and aroma typical of traditional halwa.

Is it necessary to use cardamom husks?

The cardamom husks add a subtle aromatic bitterness that balances the sweetness, but if unavailable, you can use ground cardamom seeds alone for flavor.