Halva
Baking and Desserts | Turkish cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
Halva
Ingredients
- Milk - 22 fl oz
- Sugar - 1½ cups
- Butter - 7.1 oz
- Semolina - 1½ cups
- Raisins - 3.4 oz
- Cardamom - 8 pieces
- Nutmeg - a pinch
- Vanilla salt - a pinch
- Macadamia Nuts - 3 oz
Step by Step guide
Step 1
Prepare the raisins and cashews — rinse them well and dry them with a paper towel.
Step 2
You will need two pots. In one, pour the milk, add sugar, and the spices — cardamom, vanilla, and nutmeg, and bring to a boil over low heat. Once the milk boils, turn it off and cover with a lid.
Step 3
Meanwhile, melt the butter in the second pot. It is preferable to use a larger pot, as the semolina will combine with the milk in it later.
Step 4
Once the butter is melted, add 1.5 cups of semolina to the pot and start toasting it over low heat for approximately 15–20 minutes. There should be enough butter for the semolina to absorb it well.
Step 5
After 10 minutes of toasting, add the previously rinsed cashews to the semolina. You can add the cashews whole; there is no need to chop them.
Step 6
Stir the semolina and toast it until it begins to emit a pleasant nutty aroma and turns slightly golden. Remove the pot with the semolina from the heat, but do not turn off the stove.
Step 7
Now it is necessary to combine the semolina with the milk. To do this, very slowly pour a little hot milk into the pot with the semolina. The semolina will start to sizzle due to the temperature difference. Stir it. Continue to pour in the milk in small portions and stir.
Step 8
Once you have completely combined the semolina with the milk, return the pot to the heat and cook the mixture, stirring constantly, for 5 minutes. The semolina will quickly thicken from a semi-liquid state. Cook the halva until the mixture starts to separate from the sides of the pot and forms a ball when stirred.
Step 9
Turn off the heat, cover the halva with a lid, and let it sit for 10 minutes.
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