Blueberry Pistachio Halva

So good! I was unsure what the taste and texture would be like for the dish, but it turned out so well. I added a bit of homemade blueberry jam and extra coconut milk to the dish for some sweetness and a bit more moisture as well.

Overall if you are craving blueberries, this dish will scratch that craving!

It wasn’t purple as in photos, it was more like brown

PUL Team - Dec. 28, 2025, 6:24 p.m.

Heyy Abdul! If the semolina is toasted too dark or the blueberry mixture is cooked longer than needed, the purple might turn more brown, especially once everything is combined. I believe we also used wild blueberries when making this recipe, which also naturally impart a more vibrant purple colour, so that could be something to try if you have access to frozen wild blueberries. Hope this helps for now, and happy cooking 🫶

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This recipe is fantastic! For anyone having trouble finding semolina, I successfully used polenta as a substitute, and the dessert still turned out beautifully. It's truly a delicious and satisfying treat.

Very interesting dessert! I followed the recipe step by step, and I can say that the proportions are perfect.

I used half the amount of sugar since I like things less sweet. I found I should have halved the butter too. It was too much butter in the end. But good flavors. 🫐

I loved it!!

My new favourite dessert and breakfast! Fantastic, love recipes from other cultures!

My toddler daughter loved this to no end. Blueberries are her favorite and to make it into halwa that the whole family can enjoy was simple the best. This recipe is for the keeps. Thanks!

PUL Team - Jan. 22, 2024, 5:15 a.m.

Aww how precious, Nina - thanks for the lovely review! Hugs to you and your little one 🤗

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I’ve savored the traditional semolina halva from India many times, and this blueberry-infused variation is a delightful twist. It comes together in just 20 minutes, much to the delight of my whole family. Delicious recipe 😋

PUL Team - Jan. 19, 2024, 5:47 a.m.

Yayy so happy to hear it was enjoyed, Ajit, and love the personal connection to the recipe!

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WoW this is so exotic to me . I love it .