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Semolina halva with almonds Recipe

Semolina halva with almonds Recipe

Semolina halva with almonds Recipe

With each step of this recipe, we are creating aromas. The dry-roasted semolina comes first, followed by a caramelised syrup and finally the sweetish cardamom is added to give this fragrant dessert the scent of Persian cuisine.

Ingredients :

    • 1 cup (250 ml) milk
    • 1 cup (250 ml) water
    • 1 teaspoon cardamom seeds, lightly crushed
    • 150 g (3/4 cup) sugar
    • 125 g (1/2 cup) butter
    • 185 g (1 cup) large-grain semolina
    • 50 g (1/4 cup) raisins
    • 2 tablespoons raw sliced almonds, dry-roasted
    • 1/4 cup (60 ml) golden syrup (optional)

Method :

    1. Bring the milk, water and cardamom to a boil in a saucepan. Remove from the heat, add the sugar and stir until the sugar is dissolved. Set aside and allow to cool slightly.
    2. In a wok, melt the butter over medium heat and stir-fry the semolina until golden brown and fragrant. Do not allow the wok to get too hot or the semolina will burn. Add the raisins and stir-fry for another 1 minute. Reduce the heat to low, pour in the milk mixture and simmer for 4–5 minutes, stirring quickly, until the liquid has reduced. Remove from the heat.
    3. Pour the cooked mixture into a buttered 20-cm (8-in) pie plate. Smooth the surface with the back of a buttered spoon and slice into diamond shapes using a knife or cookie cutter. Arrange on a serving platter and decorate each piece with the almond slices. Drizzle with the golden syrup (if using) and serve warm or cold with coffee.

Note : This dish keeps for a week in the refrigerator wrapped in plastic wrap. Before serving, bring refrigerated halva to room temperature or warm gently in a microwave or an oven.

SERVES : 6–8