Halvas (Semolina Pudding)
Servings: 1 pudding
- 2 cups Olympian Durum Semolina
- 1 cup Oil (olive oil or for a lighter taste sunflower oil)
Blanched almonds or shelled walnuts, coarsely ground.
- 3.5 cups Water
- 2 cups Sugar
- 1 Cinnamon stic
- 2 Cloves
- 2 Cardamon pods
- Lemon or orange rind (optional)
- Place the syrup ingredients in a small pot and let them boil for a couple of minutes.
- Remove cinnamon, cloves and rind and set aside but keep warm.
- In a large pot add the oil and when it is hot pour in the semolina. Reduce the heat to medium and using a wooden spoon stir constantly.
- The semolina will gradually start turning gold and then darker and darker until it burns. The colour really is matter of taste: the darker the halva the heavier the taste. Towards the end of the cooking time add the nuts and let them toast a little.
- Pour the syrup into the very hot semolina. Keep your distance from the pot as it may splatter from the heat.
- When you have poured all of the syrup into the semolina return the pot to the fire and stir until the halva starts to thicken. The final consistency should be a runny dough.
- Pour the halva into your pan of choice (you can use a bundt pan, or a loaf pan or even serve it in individual bowls) and let it cool a little bit before serving. You can dust it with some extra cinnamon if you want and decorate with almond slivers.