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Divine Semolina Dessert - Suji Halva

Divine Semolina Dessert - Suji Halva

Cooking Time

Preparation Time : 5

Cook Time : 30

Total Time : 35


Serves 6-8

  • 2 3⁄4 cups water

  • 1 1⁄4 cups sugar

  • 1⁄2 teaspoon saffron strand, soaked in 1 tablespoon boiling hot milk

  • 140g unsalted butter

  • 1 1⁄4 cups semolina (coarse grained)

  • 1⁄3 cup sliced almonds

  • 1teaspoon ground cardamom

  • 1⁄3 cup sultana


  • 01

    Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.

  • 02

    Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.

  • 03

    Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.

  • 04

    Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.

  • 05

    Add the flaked almonds to the grains towards the end of the toasting process.

  • 06

    Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.

  • 07

    Raise the heat under the semolina for 1 minute, stirring continuously.

  • 08

    Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.

  • 09

    The grains may at first splutter, but will quickly cease as the liquid is absorbed.

  • 10

    Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.

  • 11

    Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.

  • 12

    A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.

  • 13

    Serve hot.



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