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Semolina halva (Halva Fugi)
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 35g (1/4 cup) slivered almonds
  • 250mls (1 cup) milk
  • 250mls (1 cup) water
  • 1 tsp cardamom pods, lightly crushed
  • 165g (3/4 cup) caster sugar
  • 125mls (1/2 cup) golden syrup
  • 190g (1 cup) semolina (Naytura brand)
  • 125g butter, cubed
  • 40g (1/4 cup) sultanas
Instructions:
  • Preheat your oven to 160°C. Spread almonds on a baking tray and bake for 6-7 minutes until they are lightly toasted. Let the almonds cool after removing from the tray.
  • In a saucepan, combine milk, water, and cardamom pods and bring to a boil. Remove from heat, stir in sugar until dissolved. Strain into a jug and let cool for 5 minutes. Mix in golden syrup (don't worry if it curdles a bit).
  • Heat a large wok or frying pan over medium heat. Add semolina and cook, stirring constantly, until it begins to color, about 3-5 minutes. Stir in butter and continue stirring for another 3-4 minutes until mixture is lightly toasted and butter is absorbed.
  • Lower the heat and add sultanas and 2 tablespoons of toasted almonds. Slowly pour in the milk mixture while stirring constantly for 8-10 minutes, or until the mixture thickens and comes away from the side of the wok or frying pan.
  • Spread the mixture into a 17 x 27cm slab pan and use a spoon to even out the surface. Let it cool for 30 minutes, then slice into 20 diamonds while in the pan. Let it sit for 2 hours until it reaches room temperature. Just before serving, garnish each diamond with the remaining toasted almonds.

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