Description
This recipe is to prepare the autumn Halva from semolina, flavoured with apple, cinnamon, raisins, and nuts.
Ingredients
- 1-½ cup Cane Sugar
- 4 cups Water
- 3 cups Chopped Apples
- ½ cups Sultana
- 4 pieces Cloves
- ½ cups Ghee Butter
- 2 cups Semolina
- 2 teaspoons Cinnamon
- 1 Tablespoon Oil To Grease The Dish
- 3 Apples Of Different Colors For Garnishing
- 1-⅞ ounces, weight Pistachios
- 4 whole Chestnuts, Roasted
- 1 sprig Fresh Parsley, Marjoram, Or Other Herbs
- 1 teaspoon Cinnamon For Sprinkling Halva
- 2 pieces Star Anise
Preparation
Mix sugar with water and cook a few minutes until sugar dissolves.
Chop apples and mix with raisins and cloves. Add ¼ liter of water, boil over low heat for about 8 minutes.
Melt ghee (a healthier form of clarified butter without milk proteins) and gradually add semolina, stirring over medium heat. Sauté until golden brown. Add syrup and stir gently over low heat until the mixture starts thickening.
Add apples with cinnamon (take cloves out), stir, and when mixture begins to separate from the pot, transfer to a greased form (27 cm or 10 1/2 inches in diameter). Allow to cool and solidify.
Meanwhile, cut apple slices, then carve apple flowers and leaves. Place on the rack and bake at 150-170°C (302-338°F) for about 10 minutes. Then take Halva out onto the tray and garnish with roasted apples and remaining ingredients.
