Semolina Halva

We made the semolina halva for special days or special occasions. During holy days, people cook this dessert and share with their neighbors, friends and relatives.

It is really easy to prepare, how ever you should keep tossing and turning all the time.

The smell from the frying semolina make your mouth water. Even though I like it cool, just because of the smell, I cannot stop myself eating it while it is still hot.

It is a very common dish, yet everybody has their own way to cook it. My mothers mother loves using butter and oil so did my fathers mother, my mother likes frying semolina a little, so it does not get so dark.

I like the way my mom cooks it, she uses relatively less amount of oil than my aunts or grandmather. I changed her recipe a little bit, and as always I add some extras.

This time, I also shaped them like small balls so it was easier to serve.

Ingredients:

2 cups of semolina (fine)
2 cups of sugar
2 cups of water (or milk)
1 cup of cooking oil
1/2 cups peanut
1 tbsp currant (optional)
2 tbsp cinnamon (optional)
1 tsb vanilla extract (optional)

1. Cook the semolina and peanut in the oil until light brown at medium heat. Tossing and turning is especially important at this stage.

2. Lower the heat.

3. Add water, sugar currant, vanilla and cinnamon, and mix well.

4. Close the lid and the stove, and put aside to cool down.

Hint: Using a shallow cooking dish makes tossing and turning process easier.