Semolina and Pistachio Halwa
A soft, dense Indian-style semolina sweet scented with cardamom and studded with pistachios. Cooked entirely on the stovetop, it comes together like a rich, spoonable pudding.
- Total
- 30 min
- Prep 10 · Cook 20
- Serves
- 1
- Difficulty
- Easy
You'll practice: Toasting spices · Simmering
- Sweet
- Indian
- Stovetop
Instructions
-
Crush the 4 cardamom pods with the mortar and pestle and discard the husks, keeping the dark seeds. Crush the seeds to a fine powder. Roughly chop the pistachios.
~5 min
Crushing cardamom seeds releases volatile oils that give the halwa its characteristic aroma.
Toasting spices Crush cardamom seeds just before use to preserve volatile oils; over-crushing can make them bitter.
-
Warm 400 ml milk, 100 ml water, 80 g sugar and a pinch of salt in the small saucepan over low heat, stirring until the sugar dissolves. Keep it hot but not boiling.
~5 min
Warming the milk mixture helps it absorb smoothly into the semolina without cooling the pan.
Simmering Keep the milk mixture hot but not boiling to avoid scorching; stir constantly when cooking the halwa until it pulls away from the pan.
-
Melt 60 g butter in the large pan over medium heat. Add 120 g semolina and toast, stirring constantly, for 5 to 6 minutes until it smells nutty and turns light golden. Do not let it brown deeply.
~6 min
Toasting semolina develops nutty flavors and prevents a raw, pasty taste in the final dish.
Toast the semolina until it smells nutty and turns pale gold, not dark brown, or the halwa will taste bitter.
-
Pour the hot milk mixture into the toasted semolina in a steady stream, stirring constantly with the wooden spoon to break up any lumps. The mixture will bubble and thicken.
~3 min
Adding hot liquid gradually while stirring prevents lumps by keeping the semolina particles separated.
-
Lower the heat and cook, stirring, for 5 to 6 minutes until the halwa pulls away from the sides of the pan and holds a soft mound on the spoon. Stir in the ground cardamom.
~6 min
Continued cooking allows the semolina to absorb liquid and thicken, creating a soft, spoonable texture.
Simmering Keep the milk mixture hot but not boiling to avoid scorching; stir constantly when cooking the halwa until it pulls away from the pan.
-
Fold in the chopped pistachios, spoon into bowls and serve warm.
~2 min