Divine Semolina Dessert - Suji Halva

czwartek, 6 lutego 2014

Divine Semolina Dessert - Suji Halva

Time: 35 mins


  • 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


  • 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.

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