I love semolina halwa, known as Sooji no Siro in Gujarati households. It is so comforting yet light. This Pistachio Halwa is basically the same recipe but with the addition of vibrant pistachio nuts. Pistachio nuts add a sweet, nutty and slightly woody taste tp recipes and are common in Indian cuisine. They go wonderfully with chocolate, especially in this Chocolate Pistachio Barfi. For a similar treat, try this Turkish Semolina Halva (Irmik Helvasi) made with butter and pine nuts.
Ingredients and notes
Semolina – you need the coarse variety suji/sooji for this recipe. Pistachio nuts – use whole or chopped pistachios. Do not use salted pistachios but plain roasted is okay to use. Cardamom powder – always added to indian desserts, cardamom powder adds flavour and aids in digestion. Ghee – I use my homemade desi ghee but you can use a flavourless oil such as sunflower oil Milk – for best results use whole milk, aka full fat milk but you can absolutely make it using skimmed milk too. You will be adding ghee anyway which adds fat. Sugar – white granulated sugar is best.
Storage
Store leftover pistachio halwa in an airtight container and keep in the fridge for up to 2 days. I recommend serving immediately for the best texture. You can reheat halwa if you wish or serve at room temperature. To reheat, warm in the microwave or in a pan with a splash of milk to loosen it. Halwa can also be frozen for 1 month in a freezer safe container. Defrost in the microwave or at room temperature.
Other Indian Dessert Recipes
19 Best Barfi Peda Recipes Mohanthal Instant Kalakand (2 ingredients) Note – This recipe was first published in June 2010. This post has since been updated with helpful content and new images. The recipe remains the same.
