Description
A rich and aromatic traditional Indian Halwa made with semolina, ghee, pistachios, and flavored with cardamom and orange food coloring. This sweet dessert is toasted to golden perfection and cooked with a fragrant sugar syrup, perfect served warm with puris or parathas.
Ingredients
Scale
Liquid and Flavorings
- 250ml water
- 100g caster sugar
- Few drops of orange food colouring (optional)
- 6 cardamom pods, seeds removed
Main Ingredients
- 100g ghee
- 175g semolina (coarse or fine)
- 50g pistachios, chopped
To Serve (Optional)
- Puris or parathas
Instructions
- Prepare Sugar Syrup: Heat 250ml of water in a pan until it reaches boiling point. Stir in 100g caster sugar and a few drops of orange food coloring, if using, until dissolved.
- Add Cardamom Husks: Remove the seeds from 6 cardamom pods and discard the seeds. Add 3 of the cardamom husks to the boiling sugar syrup. Allow it to boil for several minutes to infuse the flavor, then transfer the syrup to a heatproof jug or bowl.
- Toast Semolina: In the same pan, heat 100g ghee. Add the remaining 3 cardamom husks and the 50g chopped pistachios, frying them for about 1 minute until aromatic.
- Add Semolina and Toast: Add 175g semolina to the pan and toast it for a few minutes, stirring frequently to prevent burning. The semolina should become golden and fragrant.
- Combine Syrup and Semolina: Return the hot sugar syrup to the pan with the toasted semolina mixture. Stir continuously to avoid clumping. Cook until all the liquid is absorbed and the halwa thickens enough to mold together easily.
- Finish and Serve: Scoop out and discard the cardamom husks. Serve the halwa hot, optionally accompanied by puris or parathas for a complete traditional experience.
Notes
- Orange food coloring is optional and used to give the halwa a traditional bright color.
- Be sure to stir continuously when adding the syrup to prevent lumps and ensure a smooth texture.
- Adjust sugar quantity to taste if you prefer it sweeter or less sweet.
- You can substitute pistachios with cashews or almonds for variation.
- Serve immediately for the best texture as halwa can firm up as it cools.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Keywords: Halwa, Semolina Halwa, Indian dessert, cardamom, ghee, pistachio dessert, traditional sweets
