Rosewater Semolina Halva

Instructions

1. Step 1

   Combine the water and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until dissolved, then simmer gently for 3 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Granulated Sugar, 480.0 ml Water

   Cookware: small saucepan, wooden spoon

2. Step 2

   Remove the syrup from the heat and stir in the rose water, cardamom, and salt. Keep it warm.

   Ingredients used: 2.0 gr Ground Cardamom, 30.0 ml Rose Water, 1.0 gr Salt

   Cookware: small saucepan, wooden spoon

3. Step 3

   Melt the butter in a heavy saucepan over medium heat. Add the pistachios and cook until lightly toasted.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 gr Pistachio, 115.0 gr Unsalted Butter

   Cookware: heavy saucepan, wooden spoon

4. Step 4

   Add the semolina and cook over medium heat, stirring constantly, until evenly golden and nutty-smelling.

   Timer: 10 min (fixed)

   Ingredients used: 180.0 gr Semolina

   Cookware: heavy saucepan, wooden spoon

5. Step 5

   Remove the semolina pan from the heat. Gradually pour in the warm syrup while stirring continuously.

   Cookware: heavy saucepan, small saucepan, wooden spoon

6. Step 6

   Return the pan to low heat and stir until the syrup is absorbed and the halva pulls away from the sides.

   Timer: 5 min (fixed)

   Cookware: heavy saucepan, wooden spoon

7. Step 7

   Remove from the heat, cover, and let the halva rest so the semolina finishes hydrating.

   Timer: 10 min (fixed)

   Cookware: heavy saucepan

8. Step 8

   Fluff the halva gently, transfer it to a serving dish, and serve warm or at room temperature.

   Cookware: heavy saucepan, serving dish, wooden spoon