📝 About This Recipe
Halwa-e-Sard, literally translating to 'Cold Halwa,' is a cherished Afghan delicacy that straddles the line between a thick, comforting porridge and a delicate custard. Unlike the flour-based warm halwas, this version is celebrated for its cooling properties and velvety texture, making it a staple for celebratory gatherings and religious holidays. Infused with the regal scents of cardamom and rosewater and adorned with a vibrant mosaic of pistachios, it offers a refreshing, floral finish to any traditional meal.
🥗 Ingredients
The Pudding Base
- 4 cups Whole Milk (full-fat provides the best creamy texture)
- 1/2 cup Rice Flour (finely ground)
- 2 tablespoons Cornstarch (helps achieve the signature 'set' consistency)
- 3/4 cup Granulated Sugar (adjust slightly based on sweetness preference)
- 1/2 cup Cold Water (to slurry the flour)
Aromatics and Infusion
- 6-8 pieces Green Cardamom Pods (crushed to release seeds)
- 1 teaspoon Ground Cardamom (freshly ground for maximum aroma)
- 2 tablespoons Rosewater (high quality culinary grade)
- 1 pinch Saffron Threads (optional, for a golden hue)
Garnish and Texture
- 1/4 cup Pistachios (unsalted, slivered or crushed)
- 2 tablespoons Almonds (blanched and slivered)
- 1 teaspoon Dried Rose Petals (culinary grade for decoration)
👨🍳 Instructions
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1
In a small mixing bowl, whisk together the rice flour, cornstarch, and 1/2 cup of cold water until a smooth, lump-free slurry is formed. Set this aside.
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2
Pour the 4 cups of whole milk into a large, heavy-bottomed saucepan. Add the crushed cardamom pods to the milk.
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3
Place the saucepan over medium heat and bring the milk to a gentle simmer, stirring occasionally to prevent the bottom from scorching.
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4
Once the milk begins to simmer, use a slotted spoon to remove the whole cardamom pods if you prefer a smoother texture, or leave them in for a more rustic feel.
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5
Lower the heat to medium-low. Slowly pour the rice flour slurry into the simmering milk in a steady stream, whisking constantly and vigorously to prevent any lumps from forming.
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6
Add the sugar and ground cardamom to the mixture. Continue to stir with a wooden spoon or whisk.
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7
Cook the mixture for about 15-20 minutes. You must stir continuously. The halwa is ready when it thickens to the consistency of a heavy cream or thick custard and coats the back of a spoon heavily.
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8
If using saffron, dissolve the threads in a teaspoon of warm milk and stir it into the pot now for a beautiful pale yellow tint.
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9
Remove the pot from the heat and immediately stir in the rosewater. The floral aroma will bloom instantly.
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10
Pour the hot halwa into a large, shallow serving platter or individual glass dessert bowls. The layer should be about 1 to 1.5 inches thick.
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11
Allow the halwa to cool at room temperature for about 30 minutes. As it cools, it will begin to set into a firm, jelly-like pudding.
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12
Once slightly set, sprinkle the slivered pistachios, almonds, and dried rose petals evenly over the surface.
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13
Transfer the dish to the refrigerator and chill for at least 3-4 hours, or preferably overnight, until completely cold and firm.
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14
To serve, slice the halwa into diamond or square shapes directly in the platter, or serve the individual bowls chilled.
💡 Chef's Tips
Always use a heavy-bottomed pot to ensure the milk doesn't burn, which can ruin the delicate floral flavor. Don't rush the thickening process; slow cooking ensures the rice flour is fully hydrated and loses its raw taste. If lumps do form, quickly pass the mixture through a fine-mesh sieve before it sets. Adjust the rosewater carefully; brands vary in strength, and too much can make the dish taste soapy. For an extra rich version, replace 1/2 cup of milk with heavy cream.
🍽️ Serving Suggestions
Serve alongside a glass of hot Afghan saffron tea (Chai-e-Zafran) to contrast the cold pudding. Pair with fresh seasonal fruits like pomegranate arils or sliced pears for added acidity. This dish is traditionally served at the end of an 'Iftar' meal during Ramadan. Accompany with a side of 'Gosh-e-Fil' (Elephant Ear pastries) for a variety of textures. Enjoy as a light breakfast porridge on a warm summer morning.