Ingredients

• 1 cup - semolina
• 2 cup - milk
• 1 cup - sugar
• karin brewer
• 1/2 tsp - saffron threads
• 2 tbsp - hot milk
• 1/3 cup - shelled unsalted pistachios
• 9 tbsp - unsalted butter

How to Make Semolina, Saffron and Pistachio Halwa

• Soak the saffron in the hot milk for at least 30 minutes.
• Heat a heavy frying pan and toast the pistachios with 1 tablespoon of the butter for 2 minutes, until they are lightly toasted but still green.
• Remove as much skin as you can from them and set aside.
• Dissolve the sugar in the milk over low heat and keep the mixture hot.
• Melt the remaining butter in a heavy saucepan; add the semolina, and cook, stirring, over low heat for about 8 to 10 minutes.
• Stir the saffron milk into the hot sugared milk and add to the semolina, and cook, stirring vigorously.
• Remove the halwa from the fire, cover, and allow to stand in a warm spot for 15 minutes.
• Fold in the pistachios and serve warm or at room temperature in bowls.