Saffron Pistachio Halva is a rich and flavorful dessert that combines the delicate, aromatic flavor of saffron with the nutty crunch of pistachios. This traditional sweet treat, popular in many Middle Eastern and South Asian cultures, is made with semolina and is both indulgent and comforting. Whether you’re preparing it for a special occasion or simply to satisfy a sweet craving, this halva is sure to impress with its vibrant color and luxurious taste.
Ingredients
- 1 cup semolina (sooji)
- ½ cup ghee (clarified butter)
- 1 cup sugar
- 2 cups water
- ¼ tsp saffron threads
- 2 tbsp warm milk
- 1 tsp cardamom powder
- ¼ cup chopped pistachios (plus extra for garnish)
- 2 tbsp raisins (optional)
Instructions
1. Infuse the Saffron:
- In a small bowl, soak the saffron threads in the warm milk. Let it sit for at least 10-15 minutes to allow the saffron to release its color and flavor.
2. Prepare the Sugar Syrup:
- In a medium saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar dissolves completely. Once the sugar syrup is ready, lower the heat and keep it warm.
3. Roast the Semolina:
- In a large pan, heat the ghee over medium heat.
- Add the semolina and roast it, stirring constantly, until it turns a golden brown and releases a nutty aroma. This should take about 7-10 minutes. Be careful not to burn the semolina.
4. Add the Saffron and Syrup:
- Once the semolina is roasted, slowly pour the warm sugar syrup into the pan, stirring continuously to avoid lumps.
- Add the saffron milk and cardamom powder, and continue to stir the mixture as it thickens. Be careful as the mixture may splatter when the liquid is added.
5. Add the Pistachios and Raisins:
- Once the mixture starts to thicken and pull away from the sides of the pan, add the chopped pistachios and raisins (if using).
- Continue to cook for another 2-3 minutes, until the halva reaches your desired consistency. It should be soft but hold its shape when scooped.
6. Serve the Halva:
- Remove the pan from heat and let the halva cool slightly.
- Garnish with additional chopped pistachios and a few saffron strands, if desired.
- Serve warm or at room temperature.
Tips for Success
- Saffron Quality: Use high-quality saffron for the best flavor and color. A little goes a long way, so even a small pinch can make a big difference.
- Roasting Semolina: Take your time when roasting the semolina. It’s essential to roast it thoroughly for the best texture and flavor.
- Consistency: If you prefer a softer halva, you can add a little extra water or ghee. For a firmer texture, cook it a bit longer until it thickens more.
Serving Suggestions
Saffron Pistachio Halva can be served as a dessert after a meal or enjoyed as a sweet snack with tea or coffee. It’s also a great choice for festive occasions, where it adds a touch of luxury to the spread. Pair it with other traditional sweets for a rich, indulgent dessert platter.
Conclusion
Saffron Pistachio Halva is a beautifully fragrant and flavorful dessert that’s sure to impress. The combination of aromatic saffron, crunchy pistachios, and the rich, buttery texture of the halva makes it a truly special treat. Whether you’re new to making halva or a seasoned pro, this recipe is a must-try for anyone who loves traditional sweets with a luxurious twist.