Halwa

Try whipping up some halwa, a traditional Indian dessert made from either semolina or carrots, plus nuts and cardamom. Ours is made with semolina

Prep:10 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 240
fat 13g
saturates 7g
carbs 29g
sugars 0g
fibre 1g
protein 3g
salt 0.01g

Ingredients

100g caster sugar
few drops of orange food colouring (optional)
6 cardamom pods
100g ghee
50g pistachios, chopped
175g semolina (coarse or fine)
puris or parathas, to serve (optional)

Method

Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.

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