Made of semolina and almonds, our recipe for halva, a puddling-like, Middle Eastern dessert is a treat for the senses. The union of cinnamon, orange rind and raisins make a divine fragrance that will permeate the room as your halva starts taking shape on the pan. Perfect for any time of the day or year.
- 2 cups (440 g) caster (superfine) sugar
- 1 litre (4 cups) water
- 2 cloves
- 1 cinnamon stick
- 220 g butter, chopped coarsely
- 2 cup (320 g) semolina
- 1/2 cup (80 g) coarsely chopped blanched almonds
- 2 tsps finely grated orange rind
- ½ cup (80 g) coarsely chopped raisins
- ¼ cup (40 g) blanched almonds, extra, toasted
- 1 tsp ground cinnamon
Grease a 20 cm x 30 cm (slice pan or ovenproof dish; line base and sides with baking paper, extending paper 5 cm over short sides.
Stir sugar, the water, cloves and cinnamon stick in a medium saucepan over medium-high heat until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, 5 mins. Cool 5 mins.
Meanwhile, heat butter in a large saucepan until foaming. Add semolina and chopped nuts; cook, stirring, about 8 mins or until browned lightly. Remove from heat. Carefully strain sugar syrup into semolina mixture (mixture will bubble up).
Return pan to heat, add rind and raisins; cook, stirring, about 1 min or until thick and starting to come away from the side of the pan.
Spread semolina mixture into slice pan; top with extra nuts, cool. Sprinkle with ground cinnamon before cutting.