Saffron halva with pistachio

Saffron halva with pistachio

By
From
Reza’s Indian Spice
Serves
4-6

Ingredients

Quantity Ingredient
1/2 teaspoon saffron threads
450ml whole milk
30g raisins
90g unsalted butter, plus more for the tin
150g caster sugar
150g semolina
80g shelled, unsalted pistachios, slivered

Method

  1. Put the saffron in a cup. Heat 2 tbsp of the milk, add to the saffron and soak for 15–20 minutes. Put the raisins in a bowl and cover with warm water. Lightly butter a 20cm cake tin. Heat the remaining milk with the sugar until it dissolves and pour in the saffron milk.
  2. In a separate pan, melt the butter and cook for a few minutes, then add the semolina. Stir over a low heat until the semolina turns golden brown. Now pour in the warm milk and stir vigorously until it comes away from the sides of the pan. It should be smooth; if it’s at all gritty, add more milk and cook for a bit longer.
  3. Add the pistachios and drained raisins, then pour into the tin. Pack down, cover and leave in a warm place for 10–15 minutes. Serve with clotted cream, yogurt, or simply on its own!
Tags:
Indian
spice
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