📝 About This Recipe
A timeless treasure across the Middle East and Central Asia, this semolina-based Halva is a masterclass in texture and aromatic depth. Each spoonful offers a melt-in-your-mouth experience, balancing the nuttiness of toasted grains with the floral elegance of saffron and the warmth of cardamom. This Halal-certified dessert is a celebration of simple ingredients transformed into a luxurious, comforting treat perfect for festive gatherings.
🥗 Ingredients
The Syrup Base
- 1 1/2 cups Granulated Sugar
- 3 cups Water (filtered)
- 1/2 teaspoon Saffron Threads (crushed lightly)
- 5-6 pieces Green Cardamom Pods (cracked open)
- 1 tablespoon Rose Water (high quality culinary grade)
The Semolina Base
- 1 cup Coarse Semolina (Suji) (ensure it is the coarse variety for texture)
- 1/2 cup Ghee (Clarified Butter) (melted and high quality)
- 2 tablespoons Cashew Halves (raw)
- 2 tablespoons Golden Raisins (sultanas)
For Garnish
- 1 tablespoon Pistachios (slivered or roughly chopped)
- 1 teaspoon Dried Rose Petals (edible grade)
- 1/4 teaspoon Ground Cardamom (for a final aromatic dusting)
👨🍳 Instructions
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1
In a medium saucepan, combine the water, sugar, and cracked cardamom pods. Bring to a gentle boil over medium heat, stirring until the sugar is fully dissolved.
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2
Once the sugar has dissolved, add the crushed saffron threads. Lower the heat and let the syrup simmer for 5 minutes to infuse the flavors. Stir in the rose water at the very end and keep the syrup warm on low heat.
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3
In a separate heavy-bottomed wide pan or wok, melt the ghee over medium-low heat.
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4
Add the raw cashews to the melted ghee. Fry them until they turn a light golden brown, then remove them with a slotted spoon and set aside. Repeat this with the raisins until they plump up, then remove and set aside.
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5
In the same ghee-infused pan, add the coarse semolina. This is the most critical stage: stir constantly over medium-low heat.
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6
Toast the semolina for about 8-12 minutes. You are looking for a deep golden-honey color and a nutty aroma. Do not rush this or the semolina will taste raw.
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7
Carefully and slowly pour the warm saffron syrup into the toasted semolina. Be very cautious as it will steam and sputter vigorously.
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8
Stir rapidly with a wooden spoon or whisk to prevent lumps from forming. The semolina will begin to absorb the liquid immediately.
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9
Continue to cook and stir on low heat. The mixture will thicken and eventually start to pull away from the sides of the pan.
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10
Fold in the fried cashews and raisins, reserving a few for the final garnish.
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11
Cover the pan with a tight-fitting lid and turn the heat to the lowest setting possible. Let it steam (dum) for 2-3 minutes to ensure the grains are perfectly tender.
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12
Remove from heat. Give it one final fluff with a spoon. The texture should be moist and glistening, not dry or sticky.
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13
Transfer to a serving bowl or individual ramekins. Garnish with slivered pistachios, dried rose petals, and a dusting of ground cardamom while still warm.
💡 Chef's Tips
Always use coarse semolina; fine semolina will result in a pasty, porridge-like consistency rather than the desired fluffy grain. The secret to a great Halva is the toasting—if the semolina isn't toasted enough, it lacks depth; if it's burnt, it becomes bitter. Ensure your syrup is warm when adding it to the toasted semolina to avoid temperature shock and clumping. If you prefer a richer taste, you can substitute 1 cup of the water in the syrup for whole milk. If the halva feels too dry at the end, stir in an extra tablespoon of warm ghee to bring back the sheen.
🍽️ Serving Suggestions
Serve warm alongside a cup of bitter Arabic coffee or strong black tea to balance the sweetness. Pair with a dollop of clotted cream (Ashta) for an ultra-indulgent Middle Eastern experience. Incorporate it into a brunch spread with salty cheeses like Halloumi or Akawi for a sweet-and-savory contrast. Serve chilled and sliced into squares if you prefer a firmer, fudge-like texture. Accompany with fresh pomegranate seeds for a burst of acidity and color.