Semolina Halva

How to prepare semolina halva

1. Bring the milk with water, 150g sugar, and the spices (cardamom and cinnamon stick) to a boil until the sugar dissolves. Then remove the spices from the milk and keep it hot over low heat until needed.
   * if you only have ground spices, use 1/2 teaspoon of each
2. Mix the remaining sugar with the ground cinnamon.
3. In a large, deep skillet, melt the butter and add the semolina. Stir until it resembles wet sand and toast over medium heat until the semolina turns golden-pink, about 20 minutes. Towards the end, lower the heat so the semolina doesn't burn.
4. Add 100g walnuts and toast for about 5 more minutes.
6. Pour the hot aromatic milk into the skillet with the semolina all at once, but be careful as it will splatter. Stir quickly until the mixture is uniform, without lumps. Simmer the semolina, stirring occasionally, until all the milk is absorbed and the mixture becomes like soft polenta. Then add the cinnamon-sugar. Mix well and continue cooking, this time stirring frequently, until the mixture becomes slightly grainy and pulls away from the sides of the pan.
7. Transfer the mixture to a 20x20cm pan lined with parchment paper. Level the surface with the bottom of a glass. Then sprinkle the remaining 50g walnuts and press lightly so they stick to the halva.
8. Let it cool. Dust with powdered sugar or ground cinnamon. When serving, cut the halva into cubes. It's delicious with a glass of milk.

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