Pista Halwa

To make Pista Halwa, start by soaking 200 g of pistachios in water for 4-5 hours. After soaking, peel and grind them into a smooth paste with a little water. In a heavy-bottomed pan, heat 100 g of ghee on medium flame, then add the pistachio paste and cook for 5-7 minutes while stirring continuously. In another pan, prepare a sugar syrup by boiling 200 g of sugar with 0.5 cup of water until it reaches a one-string consistency. Slowly pour the syrup into the pistachio mixture, stirring well, and cook for another 5-7 minutes until it thickens. Finally, add 0.5 tsp of cardamom powder, mix, and cook for an additional 2 minutes. Transfer to a greased plate, garnish with chopped pistachios, and let it set for 1-2 hours before cutting.

Yes, Pista Halwa is naturally gluten-free as it is made primarily from pistachios, ghee, sugar, and cardamom. This makes it a great dessert option for those with gluten sensitivities or celiac disease. Just ensure that all ingredients used are certified gluten-free.

If you prefer not to use ghee, you can substitute it with unsalted butter or coconut oil. Both options will provide a different flavor profile, but they will still work well in the recipe. Keep in mind that using coconut oil will impart a slight coconut flavor to the halwa.

To store leftover Pista Halwa, place it in an airtight container and keep it in the refrigerator. It can last for up to a week when stored properly. For longer storage, you can freeze it for up to a month. Just make sure to thaw it in the refrigerator before serving.

Pista Halwa pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast in textures. You can also serve it alongside a cup of masala chai or coffee to enhance the flavors of the dessert. For a festive touch, consider garnishing it with additional nuts or edible silver leaf.