Semolina halava with nuts and raisins
8 servings
40 minutes
Halva made from semolina with nuts and raisins is a traditional Indian dessert filled with rich flavors and the warmth of Eastern spices. Its origins date back centuries when it was a popular treat in Indian temples and festive gatherings. Halva has a soft, velvety texture due to roasted semolina, while added almonds and raisins give it a rich nutty hue and sweetness. Made with fragrant sugar syrup infused with cinnamon, cloves, and lemon zest, this dessert envelops you in a cozy, warming taste. Halva is versatile: it can be served as a standalone treat or accompanied by a cup of spiced masala tea. This dish not only satisfies hunger but also offers moments of enjoyment in Eastern gastronomy.
1
Pour sugar into a pot, add water, a cinnamon stick, and the zest of one lemon. Boil over medium heat until the sugar dissolves.
- Sugar: 3 glasss
- Water: 4 glasss
- Cinnamon: 2 tablespoons
- Lemon zest: 1 piece
2
Pour olive oil into a deep pot and heat it, add semolina and fry on high heat, stirring constantly to prevent burning.
- Olive oil: 1 glass
- Semolina: 2 glasss
3
Once it starts bubbling, reduce the heat to medium.
4
Fry until it darkens, about 5 minutes. Remove from heat. You can adjust the color yourself; I like this dark halva, but it can be lighter.
5
We carefully pour hot syrup (don't forget to remove the cinnamon stick and lemon) into the semolina with a ladle — the liquid splashes a lot and can burn you. Pour one ladle of syrup, step aside until the 'boiling lava' calms down, then pour the next one, and then all the remaining.
- Water: 4 glasss
- Cinnamon: 2 tablespoons
- Lemon zest: 1 piece
6
Mix well using a wooden spoon with a long handle.
7
Put it back on the heat and boil on high, stirring. Once it starts bubbling and splattering, reduce the heat by half.
8
Cook for another 4-5 minutes. The halva is ready when it starts to pull away from the sides of the pot.
9
We add roasted almonds and raisins. Mix it, and for aroma, you can add a bit of orange zest.
- Almond: 65 g
- Light raisins: 100 g
- Lemon zest: 1 piece
10
I used a round mold for cupcakes, but you can also use small cupcake molds or take an elongated mold; it's up to your imagination.
11
Place in the mold, compact it, and let it cool completely.
12
Take out the halva, place it on a plate, and sprinkle with ground cinnamon. Instead of almonds, you can add walnuts to the halva or leave it plain; it will still be delicious.
- Cinnamon: 2 tablespoons