Pista halwa

   

Ingredients

½ cup pistachio nuts pdr coarsely

1 cup semolina/ suji/ rava

1 cup sugar

1 cup ghee or little less

3 cups milk

½ tsp cardamom pdr

 

 Preparations

 Lightly roast the pistachio (if using raw) and grind coarsely in a spice grinder.

Heat the milk in a heavy bottomed pan and set aside.

In a heavy bottom kadai, heat the ghee and add the semolina. Roast on a low heat until you notice a roasting aroma. You need to continuously stir to prevent burning as this can make the halwa taste bitter. This step can take up to 10 minutes. The semolina should only turn golden, not brown in colour.

Now add the milk and mix well, then tip in the sugar and pistachios and allow the mixture to cook.

As it starts to thicken and become 1 mass, take off the heat.

Spread the mixture evenly in a greased tray and allow it to cool slightly. You can then cut into diamond or squares. Optionally, serve loose halwa whilst warm in a bowl.

You can sprinkle over more pistachio slivers.

 

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