Semolina, Saffron and Pistachio Halwa

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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  • 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.