Ingredients:

  • 2 cups Water
  • 1 cup Granulated Sugar
  • 1 teaspoon Freshly Squeezed Lemon Juice
  • 4 lightly bruised Cardamom Pods (or 1/2 tsp ground cardamom)
  • 1 teaspoon Rosewater OR Orange Blossom Water
  • 4 tablespoons Unsalted Butter or Ghee (divided)
  • 2 tablespoons Neutral Oil (e.g., sunflower or vegetable)
  • 1 cup Coarse Semolina (Durum)
  • 1/4 cup Pine Nuts or Sliced Almonds
  • Ground Cinnamon or Cardamom (for garnishing)
  • Chopped Pistachios (for garnishing)

Instructions:

  1. Combine water, sugar, lemon juice, and cardamom pods (if using ground cardamom, add later) in a small saucepan. Bring the mixture to a rolling boil, stirring until the sugar is fully dissolved. Reduce heat and simmer gently for 5 minutes.
  2. Remove the syrup from the heat. Stir in the rosewater or orange blossom water. Set aside and keep the syrup warm.
  3. In the large, heavy-bottomed saucepan, melt 3 tablespoons (40g) of the butter with the oil over medium heat. Add the pine nuts/almonds and toast for 1–2 minutes until lightly golden. Remove the nuts with a slotted spoon and reserve for garnish.
  4. Reduce the heat slightly. Add the semolina to the fat mixture. Stir constantly, cooking for 8–10 minutes until the semolina turns a rich golden-brown colour and smells deeply nutty and fragrant. Do not let it burn.
  5. Turn the heat on the semolina pan down to the absolute lowest setting. Slowly and carefully pour the warm sugar syrup into the semolina, stirring vigorously and constantly as you pour. (The mixture will bubble and release a massive burst of steam—stand back!)
  6. Increase the heat back to medium-low. Continue to stir vigorously for 3–5 minutes until the mixture thickens considerably and pulls away cleanly from the sides and bottom of the pan, forming a doughy mass.
  7. Stir in the remaining 1 tablespoon (15g) of cold butter/ghee for shine and richness.
  8. Immediately transfer the halva mixture into the prepared setting dish (an 8-inch square baking dish or round cake tin). Using the back of a spoon or a damp cloth, press the halva firmly and smooth the top.
  9. Sprinkle immediately with the reserved nuts and preferred garnishes (cinnamon, pistachios). Cover the dish lightly and allow it to cool and firm up at room temperature for at least 1–2 hours.
  10. Cut the halva into diamond or square portions. Serve warm or at room temperature.