About this recipe:The blend of saffron, cardamom, nuts and raisins are optional but it really adds to the uniqueness of the recipe! It is not too sweet, but sweet enough to satisfy you. Many people have tried it and love. It also takes less than an hour so it is ideal for those busy mums like me who needs something to overwhelm the kids in such short notice! You can adjust the sugar content but I think 200g is ideal. Experiment with various nuts like pistachios and cashew nuts. This is also eggless and very rich. It tastes wonderful. Enjoy!
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Method Prep:10min › Cook:30min › Ready in:40min
First we need to make the syrup. Heat the water in a large saucepan. Once warm, add sugar and stir continuously. When it bubbles up to boiling, take it off the hob and leave it to cool.
Now take a large wide pan (you can use a wok) and put your butter in. Wait until it is melted and bubbling. At this point add the nuts until they turn brown (a few minutes), then add the sultanas because they cook quicker than the nuts. Stir for 30 seconds. Make sure the heat is at medium low all the while.
Measure out the semolina and add it to the pan. Now stir quickly and continuously. Do not take your eyes off it or it will burn. After a few minutes, when the butter is mixed with the semolina and you cannot see it anymore, add the syrup.
Mix! at this point it will be very liquidy but it will solidify quickly. Stir without stopping until it starts thickening. This should take 1 to 2 minutes. Add the milk. The milk helps the halwa become smooth and have a light colour. Change the heat to low.
Add the saffron and cardamom, if using. Mix it in and cover the pan with a lid. Leave it on the lowest heat possible for 2 minutes. Remove from heat. Enjoy your halwa. Best served warm!