Semolina halva is more forgiving than the flour version: semolina does not lump the way flour does and toasts in less time. The same rule still applies - be patient until the colour turns. The resting step is what makes the halva grainy.
Ingredients
For the helva
For the syrup
To serve
Method
-
Make the syrup
Bring the milk, water and sugar to the boil and keep it hot.
-
Toast the pine nuts
Colour the pine nuts in butter for 3 minutes.
-
Toast the semolina
Add the semolina and toast over a low heat for 15 minutes, stirring, until it colours and its smell comes up.
-
Add the syrup
Turn off the heat and pour in the hot syrup a little at a time, stirring.
-
Cook
Turn the heat back on and stir for 5 minutes, until the liquid is taken up.
-
Rest
Put the lid on, leave for 15 minutes and portion with a spoon.
Tips
- Do not raise the heat while toasting the semolina; over a high heat the outside toasts and the inside stays raw.
- Add the syrup hot, as cold syrup makes the halva lumpy.
- Do not stir before it has rested; halva that has not rested will not be grainy.
Nutrition
330
kcal
5 g
Protein
16 g
Fat
43 g
Carbs
25 g
Sugar
1 g
Fibre
Values are per serving and approximate.