This very light, fluffy, moist halva may be eaten as a snack or at the end of a meal.
| ||1 || pt. water |
| ||5 || Tbsp. vegetable oil or ghee |
| ||1 || oz. almonds, blanched and slivered |
| ||11 || oz. semolina, fine-grained |
| ||5½ || oz. sugar |
| ||2 to 3 || Tbsp. golden raisins |
| ||¼ || tsp. cardamom seeds, finely crushed |
- Boil the water in a saucepan. Once it comes to a rolling boil, turn the heat down to very low and let the pan sit on the back of the stove.
- Put the oil or ghee in a large, preferably nonstick, frying pan and set it over medium heat. When hot, put in the almonds. Stir and fry them until they turn golden. Take them out with a slotted spoon and leave them to drain on paper towels.
- Put the semolina into the same oil. Turn the heat to medium low. Stir and sauté the semolina for 8 to 10 minutes or until it turns a warm, golden color. Do not let it brown.
- Add the sugar and stir it in.
- Very slowly, begin to pour the boiling water into the pan. Keep stirring as you do so. Take a good 2 minutes to do this. When all the water has been added, turn the heat to low. Stir and cook the halva for 5 minutes.
- Add the golden raisins, almonds, and crushed cardamom seeds. Stir and cook for another 5 minutes.
- Scrape out into a small casserole dish or bowl. Serve hot, warm, or at room temperature.
Copyright @ 1983 Barron's