Halva Pudding

Saliha

Well-known member
halva1.jpg


The recipe is divided into two parts. First we make the syrup and then we cook off the semolina and the syrup to it until we achieve a thick paste.

FOR THE SYRUP


  • 3 cups of water
  • 1 and 1/2 cups of caster sugar
  • the rind and juice of one orange
  • 1 cinnamon stick
  • 5 whole cloves
  • 3 bruised cardamom pods
  • 2/3 cup of glace ginger
Place all the ingredients in a heavy bottomed saucepan on a medium heat. Allow the mixture to come to a boil. Lower the heat, stir and leave it cook for about 10 minutes. Remove form the heat and allow to cool.

FOR THE PUDDING


  • 1 cup of coarse semolina
  • 1/2 cup of olive oil
  • 1/2 cup of sunflower oil
  • 1/2 cup of balnched slivered almonds
  • 1/2 cup of craisins (or raisins or sultanas)
  • 1/4 cup of sesame seeds

  1. Heat the oil in a sauce pan and gradually add the semolina. Stir it through allowing the semolina to soak up the oil. We're lookinfg at toasting the semolina. The more we toast it the darker it becomes. Be wary of over toasting it as it can become quite bitter. We're looking for a nice golden toasted colour.
  2. Add the almonds, craisins and sesame seeds. Stir continuously until we achieve the "golden toasted colour". This can take up to about 10 mins. DON'T FORGET TO KEEP ON STIRRING!
  3. Once the semolina and other ingredients have turned golden add the syrup. BE CAREFUL! as the mixture will spit once the syrup has been added. Long sleeves are advised.
  4. Stir the mixture vigorously. Initially it will seem quite "soupy" but it willl thicken up quite nicely. The aroma will be mesmerising! Continue to stir until the mixture has thickened and it pulls away cleanly from the sides of the saucepan.
  5. Remove form the heat and cover with a tea towel. This will allow the steam to be absorbed.
  6. After 10 mins of resting the semolina, place it in your preffered mould.
  7. Sprinkle generously with cinnamon and serve warm. The halva can also be served cold and will last a few days.

Source: http://souvlakiforthesoul.com/2008/08/halvas
 
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