Photograph of the finished Halva

Middle East · Halva bột semolina rang bơ

Halva

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 360 g
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Sugar Sugar 360 g
  • Photograph of Fresh milk Fresh milk 600 ml
  • Photograph of Sliced almonds Sliced almonds 80 g
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Raisins Raisins 60 g

Method

  1. 1 Roast the semolina with butter over low heat for 12 minutes, stirring constantly, until the flour turns chestnut brown and has a roasted aroma.
  2. 2 Halva grains need to be roasted for a full 12 minutes to become loose; under-roasting will result in a sticky, porridge-like mass.
  3. 3 Heat the milk with sugar and cinnamon until the sugar dissolves completely, then let it sit until very hot.
  4. 4 Pour the hot milk into the pan of flour in a thin stream and stir vigorously; the mixture will boil over violently, so reduce the heat immediately.
  5. 5 Mix the roasted almonds and raisins together, then cover and let sit for 10 minutes to allow the semolina to swell evenly before scooping.

With an appliance

  • Air fryer 33 min

    Replace step 1: mix semolina with melted butter in a baking tray, bake in an air fryer at 160 degrees for 10 minutes, stirring at minutes 3 and 6 to brown the chestnut mixture evenly; keep step 4 as is, slowly pour in the hot milk to avoid lumps.

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