Pista Halwa

To make Pista Halwa, start by soaking 200 g of pistachios in water for 4-5 hours. After soaking, peel the skins 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, 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. Gradually pour the syrup into the pistachio mixture, stirring well, and cook for another 5-7 minutes until thickened. Finally, add 0.5 tsp of cardamom powder, mix well, and let it cool before garnishing with chopped pistachios.

Pista Halwa is not suitable for vegan diets as it contains ghee, which is clarified butter derived from milk. However, you can make a vegan version by substituting ghee with coconut oil or a plant-based butter alternative. Keep in mind that this may slightly alter the flavor and texture of the halwa.

If you're looking for a healthier alternative to sugar in Pista Halwa, you can use natural sweeteners like jaggery or coconut sugar. Just ensure to adjust the quantity according to your taste, as these sweeteners may have different sweetness levels compared to regular sugar.

To store leftover Pista Halwa, allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months. 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 texture. You can also serve it alongside a cup of chai or coffee to enhance the flavors. For a festive touch, consider garnishing it with additional nuts or dried fruits.