Turkish Semolina Halva

Ingredients

• 1 cup (200g) semolina 1 cup (200g) semolina
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 cup (30g) slivered almonds, toasted 1/4 cup (30g) slivered almonds, toasted
• 1/4 cup (30g) raisins, soaked in warm water (optional) 1/4 cup (30g) raisins, soaked in warm water (optional)
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 50g, 25g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large, heavy-bottomed pan, melt the butter over medium heat.
2. 2.
   Add the semolina to the pan and toast it, stirring constantly, until it turns golden brown and releases a nutty aroma.
3. 3.
   In a separate saucepan, combine the water, milk, sugar, cinnamon, cloves, cardamom, and salt. Heat the mixture over medium heat until the sugar dissolves completely.
4. 4.
   Slowly pour the milk mixture into the pan with the toasted semolina, stirring continuously to prevent lumps from forming.
5. 5.
   Reduce the heat to low and cook the mixture, stirring constantly, until it thickens and pulls away from the sides of the pan. This should take about 10-15 minutes.
6. 6.
   Remove the pan from the heat and let the halva rest for a few minutes.
7. 7.
   Serve the Turkish Semolina Halva warm, garnished with toasted almonds and soaked raisins if desired.

Treat your ingredients with care...

• Semolina — Toast the semolina until it turns golden brown to enhance its nutty flavor.
• Almonds — Toast the slivered almonds in a dry pan over medium heat until they become golden and fragrant. Be careful not to burn them.
• Raisins — Soak the raisins in warm water for 10 minutes to plump them up before adding them to the halva.

Tips & Tricks

• Be attentive while toasting the semolina to avoid burning it.
• Stir the halva continuously while cooking to prevent lumps from forming.
• Adjust the sweetness according to your preference by adding more or less sugar.
• For a richer flavor, you can substitute some of the milk with heavy cream.
• Serve the halva warm for the best taste and texture.

Serving advice

Serve the Turkish Semolina Halva warm as a dessert after a delicious Turkish meal. It pairs well with a cup of Turkish tea or coffee.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of ground cinnamon on top of the halva before serving. You can also garnish it with a few extra toasted almonds for an added touch of elegance.