Indian halva

Indian halva

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Ingredients

Quantity Ingredient
110g sugar
310ml water, plus 1 teaspoon extra
8 cardamom pods, bruised
1/4 teaspoon saffron threads
125g ghee
or 125ml oil
90g semolina
35g blanched pistachio nuts, shredded
30g slivered almonds

Method

  1. Dissolve sugar in 310 ml water, add cardamom pods, and boil for 5 minutes. Remove from heat and cool, then strain, reserving cardamom pods.
  2. Heat saffron in a spoon over a direct heat, then pound in a small bowl with remaining water to a paste. Stir into strained syrup.
  3. Heat ghee or oil in a saucepan and stir in semolina. Cook over a gentle heat until semolina thickens and mixture is creamy. Add syrup and stir over high heat until mixture is thoroughly incorporated.
  4. Remove seeds from cardamom pods and crush seeds with a rolling pin. Stir into semolina mixture with pistachios and almonds. Serve warm, piled into individual sweet dishes, or spread out into a thick oblong and leave to cool completely before cutting into diamonds or squares.

Note

  • ¼ teaspoon powdered saffron may be used in place of saffron threads. Dissolve in 1 teaspoon water and stir into strained syrup.
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