Cardamom Pistachio Semolina Halwa Recipe

Introduction

Halwa is a fragrant, comforting Indian dessert made from semolina, ghee, and sugar, enriched with cardamom and pistachios. It’s a rich, warm treat perfect for sharing with family or serving alongside puris or parathas.

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)
• 250ml water

Instructions

1. Step 1: Heat 250ml water in a pan until boiling. Stir in the caster sugar and orange food colouring, if using.
2. Step 2: Remove the seeds from all 6 cardamom pods and discard. Add 3 of the cardamom husks to the boiling syrup and boil for several minutes. Then transfer the syrup to a heatproof jug or bowl.
3. Step 3: In the same pan, heat the ghee over medium heat. Add the remaining 3 cardamom husks and the chopped pistachios. Fry for about 1 minute until fragrant.
4. Step 4: Add the semolina to the pan with the ghee, cardamom husks, and pistachios. Toast the semolina for a few minutes, stirring frequently to prevent burning, until it turns golden and aromatic.
5. Step 5: Return the hot sugar syrup to the pan gradually, stirring continuously to prevent clumping. Cook until all the liquid is absorbed and the halwa mixture is thick enough to mould together easily.
6. Step 6: Remove the cardamom husks from the halwa. Serve the halwa hot, optionally with puris or parathas on the side.

Tips & Variations

• Use freshly ground cardamom seeds for a more intense aroma and flavor.
• Replace pistachios with almonds or cashews for a different nutty texture.
• Add a pinch of saffron soaked in warm milk for a luxurious twist.
• Adjust sugar according to your taste preference, especially if serving with sweet puris or parathas.

Storage

Store halwa in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave with a splash of water or milk to restore its soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make halwa without ghee?

Ghee gives halwa its rich flavor and texture, but you can substitute it with clarified butter or a neutral oil. The taste and richness will be slightly different, but it will still be delicious.

What type of semolina is best for halwa?

You can use either coarse or fine semolina based on your preference. Fine semolina yields a smoother texture, while coarse semolina gives a more rustic, textured halwa.

Cardamom Pistachio Semolina Halwa Recipe

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★★★★★

4.7 from 71 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This traditional Halwa recipe is a rich and aromatic semolina dessert cooked in ghee and infused with cardamom, sweetened with sugar syrup, and garnished with chopped pistachios. Perfectly served warm with puris or parathas, this classic Indian sweet offers a luscious, melt-in-your-mouth texture and a fragrant flavor profile that’s both comforting and indulgent.

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Ingredients

Scale 1x2x3x

Sweet Syrup

• 250ml water
• 100g caster sugar
• Few drops of orange food colouring (optional)
• 3 cardamom pod husks (seeds removed)

Halwa Mixture

• 6 cardamom pods (seeds removed, husks divided)
• 100g ghee
• 50g pistachios, chopped
• 175g semolina (coarse or fine)

To Serve (optional)

• Puris or parathas

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Instructions

1. Prepare the Sugar Syrup: In a pan, bring 250ml of water to a boil. Stir in 100g of caster sugar and a few drops of orange food colouring if desired. Remove the seeds from 6 cardamom pods, discard the seeds, and add 3 cardamom husks to the boiling syrup. Boil the mixture for several minutes until well infused, then carefully transfer it to a heatproof jug or bowl and set aside.
2. Cook the Halwa Base: In the same pan, heat 100g of ghee over medium heat. Add the remaining cardamom husks and chopped pistachios, frying them for about 1 minute to release their aromas and flavors.
3. Toast the Semolina: Add 175g of semolina to the pan and toast it for a few minutes, stirring frequently to ensure even browning and to avoid burning. The semolina should develop a golden color and nutty aroma.
4. Combine Syrup and Semolina: Slowly pour the hot sugar syrup into the toasted semolina mixture, stirring continuously to prevent lumps from forming. Continue stirring until all the liquid is absorbed, and the halwa thickens to a consistency that holds together and can be molded easily.
5. Finish and Serve: Remove the cardamom husks from the halwa. Serve the hot halwa immediately, optionally pairing it with puris or parathas for a complete traditional experience.

Notes

• Adjust sugar level to taste if you prefer a less sweet dessert.
• Orange food colouring is optional and used mainly for aesthetic purposes.
• Use coarse or fine semolina based on your texture preference; coarse semolina will give a grainier texture.
• Ensure to stir constantly when adding the syrup to prevent clumping.
• For a nuttier flavor, you can lightly toast the pistachios separately before adding them to the ghee.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian

Keywords: Halwa, Semolina Dessert, Indian Sweet, Cardamom Halwa, Pistachio Halwa, Traditional Indian Dessert