This delicious nutty Pistachio Halwa is made with semolina, milk, sugar and crushed pistachios. It is an easy to make Indian dessert, perfect for a quick treat or as a delightful Diwali or Eid mithai.
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 to 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.
- 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
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Pista Halwa
Ingredients
- ½ cup pistachio nuts ground
- 1 cup semolina
- 1 cup sugar
- 1 cup ghee
- 3 cup milk
- ½ teaspoon cardamom powder
Instructions
- Lightly roast the pistachio (if using raw) and grind coarsely in a spice grinder.
- Heat the milk in a heavy bottomed pan and set aside.
- In a heavy bottom kadai, heat the ghee and add the semolina. Roast on a low heat until you notice a roasting aroma. You need to continuously stir to prevent burning as this can make the halwa taste bitter. This step can take up to 10 minutes. The semolina should only turn golden, not brown in colour.
- Now add the milk and mix well, then tip in the sugar and pistachios and allow the mixture to cook.
- As it starts to thicken and become 1 mass, take off the heat.
- Spread the mixture evenly in a greased tray and allow it to cool slightly. You can then cut into diamond or squares. Optionally, serve loose halwa whilst warm in a bowl.
- You can sprinkle over more pistachio slivers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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.
Pista Halwa
Ingredients
- ½ cup pistachio nuts ground
- 1 cup semolina
- 1 cup sugar
- 1 cup ghee
- 3 cup milk
- ½ teaspoon cardamom powder
Instructions
- Lightly roast the pistachio (if using raw) and grind coarsely in a spice grinder.
- Heat the milk in a heavy bottomed pan and set aside.
- In a heavy bottom kadai, heat the ghee and add the semolina. Roast on a low heat until you notice a roasting aroma. You need to continuously stir to prevent burning as this can make the halwa taste bitter. This step can take up to 10 minutes. The semolina should only turn golden, not brown in colour.
- Now add the milk and mix well, then tip in the sugar and pistachios and allow the mixture to cook.
- As it starts to thicken and become 1 mass, take off the heat.
- Spread the mixture evenly in a greased tray and allow it to cool slightly. You can then cut into diamond or squares. Optionally, serve loose halwa whilst warm in a bowl.
- You can sprinkle over more pistachio slivers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make the best tikka at home with this homemade tandoori marinade or tandoori sauce recipe. Use this paste for paneer, veggies, tofu, chicken, burgers and even pizza!
- Ingredients
- How to use tandoori sauce
- Other Indian sauce recipes
Tandoori refers to a style of cooking that originates from India, particularly from the Punjab region. It involves cooking food in a tandoor (tandoor oven), which is a cylindrical clay oven. The cooked food has a distinct smoky and charred finish.
Tandoori Chicken is one of the most famous tandoori dishes, but vegetarian versions such as Tandoori Paneer Tikka are equally popular. Tandoori Tofu (the vegan version) is coming onto the scene too!
We can all collectively agree that homemade sauces are a million times better than jarred. The freshness of the ingredients just makes all the flavours pop so much more, just like this Balti Sauce , Basic Indian Curry Sauce , Indian Curry Paste and Makhani Sauce .
You could argue the convenience of a jar of sauce or going directly to a takeaway is easier, but I argue you’re spending your well earned money and still not getting quality taste!
This tandoori sauce recipe is pretty straightforward, simply mix together the ground spices with yogurt, ginger-garlic paste and oil until you get a smooth paste.
Your marinade is then ready to use, be it paneer, cauliflower, tofu or meat dishes such as chicken.
I love it for these Tandoori Cauliflower and Chickpea Tacos , Paneer Tikka Masala and Tandoori Halloumi Tikka and Mushroom Skewers .
When I was at uni and I had minimal storage space, I’d speed things up by using a packet tandoori spice mix and then all I’d have to add in is the yogurt, oil and lemon juice. You could also prepare a jar of this homemade tandoori masala spice blend and use it directly in this recipe – we love all things easy!
Ingredients
A successful tandoori sauce is all about the Indian spices.
Chilli powder – gives a vibrant red colour without having to add red food dye. Alternatively use sweet or hot paprika.
Cumin and coriander powder
Chaat masala
Garam masala
Black pepper
Ginger and garlic paste – I stick to using fresh ginger and garlic. Garlic powder isn’t really going to cut it.
Lemon juice – or lime juice. Fresh is best but bottled works too
Yogurt – any plain yogurt works well. Make it vegan by using a plant-based alternative – something like soy which will not impart too much of its own flavour
Kasoori methi – the key to food tasting like Indian restaurants is to use kasuri methi, or dried fenugreek leaves
Besan – aka gram flour. This is optional but I find it helps give thickness to the marinade, especially if you have a runny sauce. You can also use rice flour which will give a crispier coating.
Oil – avoid using stron flavoured oil such as extra virgin olive oil, mustard oil or toasted sesame oil.
Salt to taste
How to use tandoori sauce
Use tandoori sauce to make tikka, tikka masala or add to wraps!
It is best to marinate to allow the flavour to seep deep into your ingredients.
Avoid the yogurt and lemon juice and use it as a dry rub on the BBQ.
Other Indian sauce recipes
Tamarind Sauce
Indian Mint Yogurt Sauce
Schezwan Sauce
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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- YouTube
Tandoori Sauce
Equipment
- 1 Bowl
- 1 Spoon or Whisk
Ingredients
- ¼ cup plain yogurt
- 2 tablespoon chilli powder
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste
- 1 teaspoon chat masala
- ½ teaspoon black pepper
- 1 teaspoon dry fenugreek leaves kasoori methi
- 1 tablespoon gram flour or rice flour
- 3 tablespoon oil
- 1 teaspoon salt
- 2 tablespoon lemon juice
Instructions
- Place all the ingredients in a mixing bowl.
- Mix well using a spoon or whisk.
- Use in your recipe.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
