Divine Semolina Dessert - Suji Halva

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. place over moderate heat, stirring to dissolve the sugar.
• 2 bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
• 3 melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
• 4 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.
• 5 add the flaked almonds to the grains towards the end of the toasting process.
• 6 raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
• 7 raise the heat under the semolina for 1 minute, stirring continuously.
• 8 remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
• 9 the grains may at first splutter, but will quickly cease as the liquid is absorbed.
• 10 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.
• 11 place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
• 12 a heat-diffuser works well. removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
• 13 serve hot.