(No Ratings Yet)
Loading...A beloved Pakistani semolina pudding roasted in fragrant ghee with cardamom, saffron, and crunchy nuts. Traditionally served at weddings, religious celebrations, and cozy weekend brunches, it delivers warmth and richness in every golden spoonful.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 11 gSaturated Fat
- 65 gCarbs
- 2 gFiber
- 32 gSugar
- 5 gProtein
- 10 mgSodium
- 100 mgPotassium
- 20 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 75 mcgVitamin A
Ingredients
For the Halwa
- 1 cup fine semolina
- 1/2 cup ghee (clarified butter)
- 3/4 cup granulated sugar
- 2 1/2 cups warm water
- 1/2 tsp ground green cardamom
- Pinch of saffron threads, crumbled
- 2 tbsp slivered almonds
- 2 tbsp chopped pistachios
Directions
- Warm the water in a small saucepan with the crumbled saffron threads, then keep it on low heat.
- Heat the ghee in a heavy-bottomed pan over medium-low heat until melted and just shimmering.
- Add the semolina and stir continuously, roasting it in the ghee for 8 to 10 minutes until it turns a deep golden color and smells nutty.
- Stir in the sugar and cardamom powder, mixing until the semolina soaks up the ghee and looks like wet sand.
- Slowly pour the warm saffron water into the semolina in a thin, steady stream, whisking constantly to prevent lumps.
- Keep stirring as the mixture thickens into a glossy, spoonable pudding within 3 to 4 minutes.
- Fold in the slivered almonds and chopped pistachios, reserving a small handful for garnish.
- Cook for another minute until the halwa pulls cleanly from the sides of the pan and glistens with ghee.
- Spoon onto a warm plate or shallow bowl, scatter the reserved nuts on top, and serve hot or warm.
Cook’s Notes
- Roast the semolina patiently on medium-low heat — high heat turns it bitter and ruins the color.
- Always pour warm water into the roasted semolina; cold water can create stubborn lumps.
- For an extra-rich version, swap half of the water with whole milk.
- Use authentic ghee rather than oil or butter for the true Pakistani aroma and flavor.
- Serve alongside warm flatbread or as a topping over fresh bread slices for a traditional breakfast.
