Halva

By
Jennifermorton
on October 29, 2011

Halva is well known as the Hare Krishna dessert but it has a long history that dates back to 13th century Turkey, although many other places including: the Balkans, Middle East and India, claim it to be their own.
This warm, buttery, sweet, aromatic yet simple pudding comes in many versions depending on which culture is serving it and includes two of the world’s most expensive spices: saffron and cardamom. Don’t let that put you off though. This version is very easy and worth the price of the spice!

Method

In a medium sized saucepan, dissolve the sugar in the water. Add the soaked saffron. Bring to the boil, then reduce and simmer over low heat. Cover.

In a large, heavy saucepan, melt the butter over low heat. Add the semolina and slowly fry the grains whilst stirring. This stage is very important. Do not rush it. This will take up to 20 minutes or until it turns to a nice tan colour. Add the almonds near the end of this process. Keep stirring and do not leave unattended.

Raise the heat under the syrup and add the cardamom and the sultanas and bring back to a boil.

Raise the heat under the semolina for 1 minute and stir quickly. Remove from heat.

Slowly add the syrup to the semolina mixture. This will surely spit and bubble but keep stirring until well mixed and it takes on a pudding consistency.

Return the semolina to the stove over very low heat and continue to stir until the pudding pulls away from the sides of the pot. Cover with a tight lid for 5 minutes.

Remove from heat and let sit to steam for 5 more minutes.

Serve warm with cream, custard or alone. Serves 6.

*Other dried fruit like cranberries or apricots work well.
** Just as delicious without saffron too.