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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
