Halva Instructions

Heat the ghee in a big frying pan. Place the slivered almonds in the hot fat and stir until they have taken on a golden-brown hue. Remove them with a spatula and place them on a plate covered with paper kitchen towels to soak up any excess grease.

Bring the water to a boil in a saucepan. As soon as it boils rapidly, reduce the heat.

Add the semolina to the fat in the frying pan, turn down the heat, and roast it for 8-10 minutes, stirring constantly, until it acquires a golden-brown color, but don’t let it turn too brown. Add the sugar and stir it in.

Very slowly, add the boiling water, stirring constantly, to the ingredients in the frying pan. The whole process should take at least 2 minutes. As soon as all the water has been stirred in, reduce the heat even further and cook the halva for 5 more minutes, never ceasing to stir. Add the sultanas, the almonds and the cardamom and stir for another 5 minutes. Serve hot, warm, or at room temperature!

Note: You can replace the slivered almonds with pistachios or cashew nuts.