Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- ¼ cup ghee or unsalted butter
- ½ cup fine semolina
- 1 ¼ cup water
- ¼ cup raw cane sugar
- 2-3 cardamom pods
- ½ tsp rose water, optional
- Pinch saffron strands, optional
- 1 Tbsp chopped pistachios
Instructions
Note – The dish in the images is made in a Thermomix. If using a regular stove, the instructions are separately mentioned below.
Prepare the syrup
In a small saucepan, put water, sugar, cardamom pods and saffron, and simmer until the sugar is dissolved. Then add rose water, set aside and keep it warm.
Semolina halva made using Thermomix
- Add ghee, and set the temperature to 120 degree Celsius. With slow stirring let it melt.
- Once melted, add semolina and let it roast in ghee for 30 minutes.
- Once the semolina is browned, add the sugar syrup mixture, cook for another 5-7 minutes or until everything combines. Add pistachios.
Semolina halva made using the traditional method (stove)
- In a medium pan add ghee and let it melt on a medium heat. Then add semolina and roast it until it gets brown. You may have to increase the heat and keep stirring until you see semolina browning.
- Once the semolina is browned add the sugar syrup mixture, cook for another 5-7 minutes or until everything combines. Add pistachios.
Ready to serve
Serve hot with more saffron.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
