Halava
6 servings
60 minutes
Halva is a delicate and aromatic dish of Turkish cuisine that combines the velvety texture of semolina with the rich flavor of butter and sweet notes of raisins and cashews. Historically, halva was prepared in many Eastern cultures, regarded as a symbol of hospitality and family warmth. The taste of this treat surprises with its depth: the nutty tones of cashew harmoniously complement the spicy cardamom and nutmeg, creating a rich aroma. Halva is perfect for cozy tea time or festive treats. Its soft yet dense consistency makes each spoonful rich and warming, while the light sweetness highlights the Eastern elegance of the recipe. In Turkey, halva is often served with a cup of strong tea or coffee, enjoying its rich flavor in the company of loved ones.
1
Prepare raisins and cashews — wash them well and dry them with a paper towel.
- Raisin: 95 g
- Cashew: 85 g
2
You will need two pots. In one, pour milk, sugar, add spices — cardamom, vanilla, and nutmeg, and bring to a boil over low heat. When the milk boils, turn it off and cover with a lid.
- Milk: 650 ml
- Sugar: 1.5 glass
- Cardamom: 8 pieces
- Nutmeg: pinch
- Vanilla: pinch
3
Meanwhile, melt the butter in a second pot. It's better to use a larger pot since the semolina will later combine with the milk.
- Butter: 200 g
4
Once the butter is melted, add 1.5 cups of semolina to the pot and start frying it on low heat for about 15-20 minutes. There should be enough butter for the semolina to soak well, but it should absorb all the butter.
- Semolina: 1.5 glass
5
After 10 minutes of frying, add pre-washed cashew nuts to the semolina. Cashews can be added whole; they do not need to be crushed.
- Cashew: 85 g
6
You need to stir and roast the semolina until it starts to emit a pleasant nutty aroma and becomes slightly golden. Remove the pot with semolina from the heat, but do not turn off the fire.
7
Now it is necessary to combine the semolina with milk. To do this, slowly pour some hot milk into the pot with semolina. The semolina will start to sizzle due to the temperature difference. Stir it. Continue pouring in the milk in small portions and stirring.
- Milk: 650 ml
8
Once you have fully 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 and form a ball while stirring.
9
Turn off the fire, cover the halava with a lid, and let it sit for 10 minutes.