Semolina Halva with Nuts and Raisins
Baking and Desserts • Indian
Description
We will need 2 cups of semolina; I recommend using 1 cup of fine semolina and 1 cup of coarse semolina, but you can use just one type.
Ingredients
- Olive Oil 1 cup
- Semolina 2 cups
- Sugar 3 cups
- Water 4 cups
- Light Raisins, Seedless 5 oz
- Chopped almonds 0 oz
- Citrus Zest Mix 1 piece
- Cinnamon 2 tablespoons
- Ground clove 2 pieces
Step-by-Step Guide
Step 1
Pour sugar into a pot, add water, a stick of cinnamon, and the zest of one lemon. Cook over medium heat until the sugar dissolves.
Step 2
In a deep pot, pour in the olive oil and heat it up, then add the semolina and roast it over high heat, stirring constantly to prevent burning.
Step 3
Once it starts bubbling, reduce the heat to medium.
Step 4
Roast until it darkens, about 5 minutes. Remove from heat. You can adjust the color to your liking; I prefer this darker halva, but it can also be lighter.
Step 5
Carefully pour the hot syrup (don’t forget to remove the cinnamon stick and lemon) into the semolina using a ladle — the liquid splashes a lot, and you can get burned. Pour in one ladle of syrup, step aside while the 'boiling lava' calms down, then pour in the next ladle, and then the rest.
Step 6
Mix well using a wooden spoon with a long handle.
Step 7
Put it back on the heat and cook over high heat, stirring. As soon as it starts bubbling and splashing, reduce the heat by half.
Step 8
Cook for another 4-5 minutes. The halva is ready when it starts to pull away from the sides of the pot.
Step 9
Add the roasted almonds and raisins. Mix well; you can add a bit of orange zest for aroma.
Step 10
I used a round cake mold, but you can also use small cupcake molds or a rectangular mold; it's up to your imagination.
Step 11
Transfer to the mold, press down, and let it cool completely.
Step 12
Remove the halva, place it on a plate, and sprinkle with ground cinnamon. Instead of almonds, you can use walnuts or leave it plain; it will still be delicious.
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