Divine Semolina Dessert - Suji Halva
- Ready In:
- 2 3⁄4 cups water
- 1 1⁄4 cups sugar
- 1⁄2 teaspoon saffron strand, soaked in 1 tablespoon boiling hot milk
- 140 g unsalted butter
- 1 1⁄4 cups semolina (coarse grained)
- 1⁄3 cup sliced almonds
- 1 teaspoon ground cardamom
- 1⁄3 cup sultana
- Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
- Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
- Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
- Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
- Add the flaked almonds to the grains towards the end of the toasting process.
- Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
- Raise the heat under the semolina for 1 minute, stirring continuously.
- Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
- The grains may at first splutter, but will quickly cease as the liquid is absorbed.
- Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
- Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
- A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
- Serve hot.
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Always used to buy this when the Hare Krishna's did a cheap meal every Thursday at university. This recipe brought back so many memories! I didn't have any almonds or sultanas, so used chopped peanuts and currants instead. Realized I didn't have ground cardamon half way through so used cardamon seeds. Lovely pops of flavor all the way through. Yum!