Begin with the fundamentals. Roast semolina in ghee, mix in hot sugar syrup, and stir until thick. Top with crushed pistachios for a classic, party-perfect dessert.
Replace water with full-fat milk for an even creamier halwa. The richness complements chopped pistachios wonderfully and is a hit with both adults and children.
Crush cardamom pods and add them during the cooking of the syrup for an aromatic spin. Sprinkle generously with pistachios for flavor and color that pops on the dessert table.
Add rose water towards the end of turning off the heat. Garnish with pistachios and dried rose petals. The festive look is matched by the fabulous taste.
Soak saffron strands in warm milk and add it to infuse your syrup. It gives color and richness. The pistachios provide texture and a touch of saltiness that offsets the sweetness.