Almond and Semolina Halva
|Sugar||12 Ounce (375 Gram)|
|Water||1 3⁄4 Pint (1 Liter)|
|Coarse semolina||5 Ounce (150 Gram)|
|Ground almonds||6 Ounce (175 Gram)|
|Saffron strands||1⁄2 Teaspoon|
|Sultanas||2 Ounce (50 Gram)|
|Slivered almonds||1 Tablespoon|
|Pistachio nuts||1 Tablespoon|
Place the sugar and 450 ml (3/4 pint) of the water in a large saucepan and bring to the boil.
Continue to boil until you have a thick syrup.
Meanwhile, melt the ghee in a heavy-based saucepan.
Add the cardamoms and cloves and stir-fry for about 10 seconds.
Mix the semolina and almonds together and add them to the hot ghee.
Lower the heat to medium.
Stir-fry for about 5 minutes.
Add the saffron strands and sultanas and stir-fry or a further 2 minutes.
Pour in the remaining water and cook over a low heat, stirring occasionally.
Once the syrup is ready, pour it into the halva and cook until the syrup is fully absorbed and the halva is a golden colour.
Transfer the halva to a serving dish and serve garnished with the almonds, pistachio nuts and varq.
Serve the halva with cream, too, if liked.