Ingredients for Walnut And Raisin Semolina Halava
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How to Make Walnut And Raisin Semolina Halava
- In a 2-quart saucepan, combine 1 cup water, 1 cup sugar, and 1/2 cup raisins. Stir over medium heat until sugar dissolves.
- Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes.
- In a separate 2-3 quart non-stick saucepan, melt 1/2 cup butter over low heat, stirring occasionally, until melted and fragrant (do not brown).
- Add 2 cups semolina to the melted butter. Stir-fry slowly and rhythmically for 20 minutes, until golden brown and aromatic. Add 1/2 cup chopped walnuts halfway through roasting.
- Increase heat slightly under the semolina and stir more carefully to ensure even toasting.
- Meanwhile, increase heat under the sugar syrup and bring to a rolling boil.
- Remove the semolina from the heat. Slowly pour the hot sugar syrup into the semolina, stirring constantly. The mixture may splutter initially, but will settle as the liquid is absorbed.
- Return the pan to the stove over low heat and continue stirring until the mixture thickens into a pudding-like consistency, pulling away from the sides of the pan (about 5-7 minutes).
- Cover the saucepan with a tight-fitting lid and cook over the lowest heat for 5 minutes.
- Turn off the heat and let the halva steam, covered, for an additional 5 minutes.
- Serve hot in dessert bowls. Garnish with a spoonful of cream or hot custard, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
195g
Fat
62g
Carbs
25g
